• 1 tsp (5ml) Dijon mustard
• 1 tbsp (15ml) balsamic vinegar
• 3 tbsp (45ml) olive oil
• 3 tbsp (45ml) chopped fresh basil
• Salt and pepper
• 2 plum tomatoes, seeded and chopped
• 4 slices bacon, cooked and drained
• 1 cup (250ml) lettuce
• 4 thick slices Italian bread

Grill defrosted Honey Garlic Boneless Chicken Breasts for 4-6 minutes per side on medium to high heat. Set aside and slice when cool In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil, season with salt and pepper and set aside.

In a large bowl place chopped Honey Garlic Chicken, tomatoes, bacon and lettuce and mix in dressing. Serve with thick slices of Italian bread. Makes 2 servings.