Squash ribbons and fresh herbs are added to the Basic Honey Tossed Chicken Tender Salad recipe, creating a colorful summer salad.
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. Cook to internal temp of 165°F.
In a large bowl, toss all salad ingredients except the chicken tenders with the marinade/dressing. Top with chicken tenders.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.