Grilled Orange Poppy Seed Chicken with Spinach Salad

Ingredients

For the chicken:

• 1 lb chicken tenders
• 2 Tbsp Orange Poppy Seed Blend
• 2 Tbsp apple cider vinegar
• 1 Tbsp olive oil for the grill or pan

For the dressing:

• 2 tsp Orange Poppy Seed Blend
• 2 tsp apple cider vinegar
• 1 Tbsp extra virgin olive oil

For the salad:

• 4 cups fresh spinach
• 1/2 cup thinly sliced fennel
• 2 Tbsp dried cranberries
• 2 Tbsp slivered almonds
• 1 orange or 2 tangerines peeled and sliced into segments
• 1/2 of a Fuji apple, cored and thinly slices into half moons

Instructions

1. Begin by marinating and cooking the chicken tenders. In a medium bowl, whisk together Orange Poppy Seed Blend and apple cider vinegar until the blend is dissolved with the vinegar. Add chicken tenders and let sit at room temp for 30 minutes.
2. If you are using the stove and a pan, heat the olive oil in a large skillet over medium heat.If you are using a grill/bbq, preheat on high heat until the grill is at about 400°. Lower temp to medium and wipe the grate with olive oil or spray with cooking spray.
3. When oil/grill is hot, add chicken tenders and cook, flipping once until chicken is cooked through and the internal temperature is 165° (approx. 4 minutes per side).
4. Remove from the pan/grill and cover lightly with foil for 5 minutes. After the chicken has cooled for 5 minutes, slice into 1” bite size pieces.
5. For the dressing: In a small bowl, mix all 3 ingredients until well combined. Set aside.
6. For the Salad: In a large bowl add spinach, fennel, cranberries, almonds, orange/tangerine and apple. Toss salad mixture with dressing. Place salad onto two plates. Top with sliced chicken.