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Herb Grilled Chicken Tenders with Ribbon Salad

Squash ribbons and fresh herbs are added to the Basic Honey Tossed Chicken Tender Salad recipe, creating a colorful summer salad.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

MARINADE/DRESSING
1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh oregano
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon coarse salt
1/2 teaspoon cracked pepper
2 cloves garlic, minced
SALAD
14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
1 package (7 ounces) or about 4 cups mixed salad greens
1 zucchini, cut into thin ribbons with vegetable peeler
1 yellow zucchini, cut into thin ribbons with vegetable peeler

Instructions 

In a medium bowl, whisk together the marinade/dressing ingredients. Reserve half of mixture for dressing.

Use remaining mixture for marinade. Place chicken tenders and marinade in a shallow dish or plastic zip-seal bag; marinate in refrigerator for 1 to 2 hours.

Prepare grill. Remove chicken tenders from marinade container; discard any leftover marinade. Grill over medium hot coals for 4 to 5 minutes per side. Tenders can also be cooked in a large skillet over medium high heat for 4 to 5 minutes per side, or until browned. In either case, chicken should be fork tender with no hint of pink in the meat.

In a large bowl, toss all salad ingredients except the chicken tenders with the marinade/dressing. Top with chicken tenders.

Variations 

Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.

Primary Product 
Cuisine 
See Nutrition Information
Cooking Method 
Marinate Time 
Source 
Leaf

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