1
In a small bowl, whisk together the mustard, olive oil, salt, and pepper. Place the chicken breast strips in a plastic zip-top bag along with the mustard mixture. Seal out excess air and turn the chicken to coat it evenly with the mustard mixture. Refrigerate 2 hours.
2
Brush peach halves with the melted butter on all sides. Grill over medium-low heat for 4 to 5 minutes per side or until peaches are tender. Set aside.
3
Remove the chicken tenders from marinade and reserve the remaining marinade. Grill the chicken strips on a covered grill directly over medium heat for 3 to 4 minutes. Turn the chicken strips, brush them with the reserved marinade, and discard the remaining marinade.
4
Grill 3 to 4 minutes more or until the chicken is cooked through and no longer pink (until the center reaches an internal temperature of 165°F).
5
In a small mixing bowl, whisk together the olive oil, vinegar, mustard, and honey until smooth. Season to taste with salt and black pepper.
6
Cut the peaches into thick slices. Divide the spring-greens mixture into four bowls. Top each bowl with some of the peach slices, the chicken tenders, raspberries, and crumbled feta. Serve the salad with the Honey Dijon Salad Dressing.
