This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.
Dijon mustard, orange juice concentrate, honey, brown sugar and apricot brandy are blended and brushed over ham during baking, glazing it to perfection.