4 boneless, skinless breast halves or 16 tenderloins
1/4 c. honey mustard salad dressing
3 Tbsp. dijon mustard
2 Tbsp. lemon juice
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. pepper

In a large bowl, whisk together dressing, mustard, juice, honey, salt and pepper. Add chicken and turn to coat well; cover and marinate in refrigerator 1 hour or overnight. Remove chicken from marinade and place on prepared grill about 6 inches from heat. Grill chicken, turning occasionally, about 35 minutes or until fork can be inserted with ease.