I made this last night and we really liked it. After you cook the chicken you use it for wraps but the marinade would also make nice chicken kabobs.

Chicken and Salad Wrap

Chicken
4 boneless, skinless chicken breast pieces or about 1 lb.

1 T. dried oregano
1 tsp granulated garlic
1 tsp salt
1 tsp black pepper
2 T. water
2 T. lemon juice (I had to use bottled)
1 T. prepared Dijon mustard
1 T. honey
1/4 cup vegetable oil

Rinse chicken, pat dry. Put all of the ingredients for the marinade in a bowl and let stand for a couple of minutes. The recipe says to slice the chicken after it's cooked but I did it first because I thought it would be easier to handle. Add the chicken and let marinate while you slice some lettuce and whatever else you'd like in the wraps. (I think I left it for about 5-10 minutes.) . Grill or pan fry the chicken until nice and caramelized, remove from pan and let rest for a couple of minutes. Make the wraps and pour on some creamy dressing, like blue cheese or ranch. The chicken was tender and had a nice flavor.
Betty in ME

http://www.nancyskitchen.com