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Nutrition information coming soon.
MIX 4 tbsp. mustard and 2 tbsp. vinaigrette. Pour over chicken in deep dish or resealable plastic bag. Cover and marinate in refrigerator 30 min. or up to 3 hours.
GRILL chicken over medium-high heat about 12 min. until no longer pink in center, turning once.
BLEND broth, sour cream, avocado, lime juice, garlic, salt and sugar, and remaining 2 tbsp. mustard and 2 tbsp. vinaigrette in food processor. Stir in basil. Serve avocado sauce with grilled chicken.