Honey Mustard Chicken & Salad

Ingredients

For the Honey Mustard Chicken

• 1 lb chicken tenders
• 1 ½ Tbsp Honey Mustard Seasoning
• 1 Tbsp olive oil
• 1 tsp apple cider vinegar
• 1 tsp soy sauce

For the Salad

• 3 cups fresh spinach
• ⅓ cup shredded carrot
• ⅓ cup diced Fuji apple
• ¼ cup thinly sliced fennel bulb
• 2 Tbsp roasted pumpkin seeds (pepitas)

For the Dressing

• 1 Tbsp Honey Mustard Seasoning
• 1 tsp apple cider vinegar
• 1 Tbsp mayonnaise (optional, for creaminess)
• 1 Tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

Prepare the Honey Mustard Chicken

1. Marinate Chicken: In a medium bowl, combine the Honey Mustard Seasoning, olive oil, apple cider vinegar, and soy sauce. Whisk well until fully combined. Add the chicken tenders to the bowl, tossing to coat them evenly with the marinade. Cover the bowl or transfer to a zip-top bag and refrigerate for 1 hour.
2. Cook Chicken (Choose your method): Pan-Frying: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Once hot, add the chicken tenders in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Baking: Preheat your oven to 400°F (200°C). Arrange the marinated chicken tenders in a single layer on a lightly oiled baking sheet. Bake for 12-18 minutes, flipping halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3. Rest Chicken: Once cooked, remove the chicken from the heat and let it rest for 2-3 minutes before serving.

Prepare the Salad & Dressing

1. Make the Dressing: In a small bowl, combine 1 Tbsp Honey Mustard Seasoning, 1 tsp apple cider vinegar, the optional mayonnaise, and 1 Tbsp extra virgin olive oil. Whisk vigorously until the dressing is smooth and well combined. Season with salt and freshly ground black pepper to taste.
2. Assemble the Salad: In a large bowl, combine the fresh spinach, shredded carrot, diced Fuji apple, thinly sliced fennel bulb, and roasted pumpkin seeds.

Assemble and Serve

1. Slice the rested chicken tenders into bite-sized pieces, if desired, or leave them whole.
2. Drizzle the prepared Honey Mustard Dressing over the salad ingredients in the large bowl. Toss gently to coat.
3. Divide the dressed salad among serving plates. Top each salad with the cooked Honey Mustard Chicken. Serve immediately.