Honey Orange Chicken With Spring Greens |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ready to use grilled chicken pieces can be substituted for chicken tenders. Ingredients:
1 lb chicken tenders, strips cut into 1-inch pieces |
1 tablespoon olive oil, divided |
1 teaspoon kosher salt, divided |
1/2 teaspoon thyme, divided |
2 garlic cloves, minced |
1 (11 ounce) can mandarin oranges, drained (reserve 2 tablespoons juice) |
1 cup prepared honey mustard dressing |
10 ounces baby spring greens |
1 granny smith apples or 1 fuji apple, cored and thinly sliced |
Directions:
1. Brush chicken with 1-1/2 teaspoons olive or vegetable oil; season with 1/2 teaspoon Morton® Kosher Salt and 1/4 teaspoon thyme. Cover and refrigerate for 30 minutes.
2. In medium skillet, heat remaining 1-1/2 teaspoons oil; sauté chicken pieces until chicken is cooked through and juices run clear. (*Internal temperature – chicken breast pieces – 170° F.).
3. In small bowl, combine garlic, reserved orange juice, remaining 1/2 teaspoon Morton® Kosher Salt and remaining 1/4 teaspoon thyme with honey-mustard dressing. Drizzle cooked chicken with 2 tablespoons dressing mixture; set aside.
4. In large bowl, mix greens with mandarin orange segments and apple slices; lightly toss with 1/3 cup dressing mixture. Top greens with chicken; serve immediately with remaining honey-mustard dressing mixture.
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