Strawberry Arugula Salad with Glazed Ginger Honeyed Chicken Tenders

Basic glazed chicken tenders with ginger are served atop a spring-inspired salad of strawberries, arugula, and poppy seeds.

Servings 4

Total Time: 30 minutes

Servings: 4

Total Time: 30 minutes

Ingredients

1 tablespoon butter
14 ounces Just Bare Skinless Chicken Breast Tenders
2 tablespoons peeled, finely chopped ginger
3 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon honey
3 tablespoons apple cider vinegar
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon poppy seed
1 package (5 ounces) arugula or mixed baby greens
1 cup sliced strawberries or raspberries

Amount Per Serving
Calories 210		Calories from Fat 34
% Daily Value*
Total Fat 8g		10%
	Saturated Fat 3g	15%
	Trans Fat 0g	15%
Total Carbohydrate 11g		4%
	Dietary Fiber 2g	7%
	Total Sugars 7g
Protein 24g

Calcium 8%	Iron 9%
Vitamin C 56%	Vitamin A 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

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.

Variations

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.