Strawberry Arugula Salad with Glazed Ginger Honeyed Chicken Tenders
30 minutes
Serves: 4
Basic glazed chicken tenders with ginger are served atop a spring-inspired salad of strawberries, arugula, and poppy seeds.
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
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.