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Ingredients

• 1/3 c. mint jelly
• 1/4 c. horseradish mustard
• 4 x skinless boneless chicken breast halves 3.5 oz
• 4 c. mesclun or possibly other mixed salad greens
• 2 x pears cored and sliced
• 1/3 c. coarsely minced walnuts
• 1 Tbsp. cider vinegar
• 1 Tbsp. extra virgin olive oil

Description

In A Small Saucepan, Cook The Mint Jelly Over Low Heat Till Melted. Remove The Pan From The Heat And Stir In The Mustard. Measure Out Two Tbsp. The Mix To Use While Grilling The…

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