Asian Grilled Chicken Salad

INGREDIENTS 

1⁄4 teaspoon ground ginger
1⁄3 cup honey
1⁄3 cup red wine vinegar
4 boneless skinless chicken breast halves
1⁄4 cup vegetable oil
1 tablespoon Dijon mustard
1⁄3 cup Worcestershire sauce
8 cups mixed greens

DIRECTIONS

Place chicken breasts in a deep dish.
In small bowl, whisk together all other ingredients EXCEPT lettuce.
Pour half of this mixture over chicken, reserving remaining halv as dressing.
Cover breasts & refrigerate for 30 minutes.
Preheat broiler or prepare grill.
Place chicken under broiler or on grill, cooking until no longer pink in center & juices run clear, about 5-10 minutes on each side.
Slice chicken into short strips & serve over lettuce, topped with reserved dressing.