How To Make Warm Gingered Chicken Salad with Crispy Greens


1/2 cup Hellmann’s(r) or Best Foods(r) Light Mayonnaise
2 teaspoons rice wine vinegar or white wine vinegar
1 teaspoon soy sauce
1 teaspoon honey
1/4 teaspoon ground ginger
Pinch salt
1 tablespoon orange juice
4 (5 ounce) boneless skinless chicken breast halves
6 cups torn romaine lettuce leaves
1 small bunch watercress (optional)
4 ounces snow peas (optional)
2 oranges, peeled and sectioned (optional)


In small bowl, combine Hellmann’s(r) or Best Foods(r) Light Mayonnaise, vinegar, soy sauce, honey, ginger and salt. Reserve 1/4 cup mayonnaise mixture for grilling. Stir orange juice into remaining mayonnaise mixture; reserve for greens.

Grill or broil chicken, brushing with reserved 1/4 cup mayonnaise mixture, 12 minutes or until chicken is thoroughly cooked, turning once.

In large bowl, toss lettuce and watercress with reserved orange juice mixture. To serve, arrange sliced chicken over greens, then top with snow peas and oranges.