Honey Mustard Chicken Salad

I got this from an Easy Stovetop Chicken of the World cookbook. It's easy to make ahead and bring to work as a nice refreshing lunch.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast
• 2  garlic cloves
• 3  tablespoons  oil
•  salt and pepper
• 1  tablespoon honey
• 1  tablespoon Dijon mustard
• 1  tablespoon lemon juice
• 1⁄2 honeydew melon
• 2  kiwi fruits
•  radicchio, leaves

Directions

1. Rinse chicken in cold water, pat dry with paper towels and cut into 1/2 inch cubes. Peal and mince the garlic. Heat 1 T oil in a skillet over medium heat and add the garlic. Saute for 1 minute until garlic is fragrant stirring constantly. Salt and pepper the chicken and add to pan. Cook for 4 - 5 minutes until lightly browned on all sides and cooked through. Remove from pan and let cool.
2. Dressing: in a medium bowl stir the honey, mustard and lemon juice. Whisk in 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
3. Use a melon baller to get honeydew balls (or cut into small squares). Peel the kiwis and cut them in half lengthwise and then in slices.
4. In a large bowl combine the chicken with the melon balls and kiwi's, add dressing and gently stir.
5. Arrange on plate over radicchio leaves.