Napa Valley Chicken Sandwich

For the honey mustard: Mix together mayo, dijon, and honey until smooth. Refrigerate until ready to use.

For the sandwiches: In a bowl, season chicken breasts with a little salt and pepper and toss in 1/3 cup of the honey mustard dressing. Allow to rest for 15 minutes. Preheat grill to medium-high heat. Grill chicken for about 6-8 minutes per side until cooked completely through (cook times will vary based on chicken size and grill temperature). During the last 2 minutes of cooking, crumble 1 ounce of goat cheese on each chicken breast and close the lid to allow the cheese to begin to melt. Remove from the grill and allow to rest for a few minutes.

Take a hamburger bun, add a handful (about 1/2 cup) of arugula, and top with a grilled chicken breast. Add a few slices of red onion, some tomato, and a tablespoon or two of the honey mustard. Put the top on the burger and take a big ol’ bite. Enjoy!