¾ cup mayonnaise
¼ cup honey
¼ cup Dijon mustard
½ tsp dried tarragon
4 boneless chicken breasts or 12 tenderloins
Blend mayonnaise, honey, mustard and tarragon in a bowl. Set aside ½ cup. Marinate chicken in remaining dressing for several hours covered in the refrigerator. Grill or broil chicken until done. Serve over greens with the reserved dressing.