Basic glazed chicken tenders with ginger are served atop a spring-inspired salad of strawberries, arugula, and poppy seeds.
Melt butter over medium-high heat in a large skillet. Add chicken breast tenders, ginger, garlic, salt, and pepper. Cook, turning occasionally, for 6 to 8 minutes or until chicken just begins to brown.
Stir in honey, apple cider vinegar, and olive oil to create dressing. Continue cooking, turning occasionally, for 3 to 4 minutes or until chicken is golden brown, honey glazed and there is no hint of pink in the meat. Cook to internal temp of 165°F.
Just before serving, squeeze lime juice over chicken tenders and sprinkle with poppy seed.
Toss together arugula and strawberries in a large bowl. Combine chicken tenders and dressing with salad greens and toss.
Your favorite salad greens may be substituted for arugula.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.