Warm Gingered Chicken Salad With Crispy Greens

[mish]

1/2 cup Mayonnaise
2 tsp. rice wine vinegar or white wine vinegar
1 tsp. soy sauce
1 tsp. honey
1/4 tsp. ground ginger
Pinch salt
1 Tbsp. orange juice
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
6 cups torn romaine lettuce leaves
1 small bunch watercress
4 ounces snow peas
2 oranges, peeled and sectioned or 1 can (11 ounces) mandarin oranges, drained

In small bowl, combine mayonnaise, vinegar, soy sauce, honey, ginger and salt. Reserve 1/4 cup 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, top with snow peas and oranges.

Serves: 4