• 2 Tbsp Dijon Mustard
• 1 Tbsp vegetable oil
• 2 tsp chopped fresh thyme (½ tsp dried)
• ¼ tsp salt
• ¼ tsp pepper
• 8 cups mixed salad greens
• 1 pear, sliced
• 4 oz cold brie cheese, cubed
• 1/3 cup chopped pecans, toasted

Dressing:

• ¼ cup vegetable oil
• ¼ cup wine vinegar
• 2 Tbsp thawed apple juice concentrate
• 2 Tbsp minced fresh chives
• 2 tsp Dijon mustard
• 1 clove minced garlic
• ½ tsp granulated sugar
• ¼ tsp salt
• ¼ tsp pepper

Place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.

Transfer to cutting board, slice thinly and keep warm.

Dressing:

In large bowl, whisk together the oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.

Add greens, pear, cheese and pecans; toss to coat.

Divide among 4 plates; arranging chicken slices over the top

Note: To make this salad even faster, you can substitute Elmira Poultry Quik Strips for the whole Chicken Breasts, and omit first 5 ingredients.