Honey Orange Chicken and Spring Greens Recipe

Honey Orange Chicken and Spring Greens Recipe

  • 1 pound chicken strip tenders, cut into 1-inch pieces
  • 1 tablespoon olive or vegetable oil, divided
  • 1 teaspoon Morton® Coarse Kosher Salt, divided
  • 1/2 teaspoon thyme, divided
  • 2 garlic cloves, minced
  • 1 (11 ounce) can mandarin oranges, drained
  • 2 tablespoons reserved mandarin orange juice
  • 1 cup prepared honey-mustard dressing
  • 10 ounces baby spring greens
  • 1 Granny Smith or Fuji apple, cored and thinly sliced
  1. Brush chicken with 1-1/2 teaspoons olive or vegetable oil; season with 1/2 teaspoon Morton(R) Kosher Salt and 1/4 teaspoon thyme. Cover and refrigerate for 30 minutes.
  2. In medium skillet, heat remaining 1-1/2 teaspoons oil; saute chicken pieces until chicken is cooked through and juices run clear. (Internal temperature chicken breast pieces 170 degrees F).
  3. In small bowl, combine garlic, reserved orange juice, remaining 1/2 teaspoon Morton(R) 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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