- Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Chicken:
- 1 pound chicken breast tenders
- 2 tablespoons poultry seasoning
- 1 tablespoon dried tarragon, crumbled
- 1 tablespoon dried garlic
- 1 pinch salt (or more to taste)
- 5 ounces loosely packed baby salad greens
- In large bowl, whisk dressing ingredients and set aside.
- Place chicken between two sheets of plastic wrap. With kitchen mallet (or bottom of small, heavy saucepan), pound tenders 2 or 3 times until 1/4 inch thick.
- In medium bowl, mix poultry seasoning, tarragon, garlic, and salt. Coat chicken with mixture.
- Coat large nonstick skillet with cooking spray and place on high. When pan is hot, add 4 to 5 chicken tenders and cook on medium-high until golden and firm, 1 to 2 minutes per side. Wipe down pan with paper towel to remove any burned crumbs and repeat process until all tenders are cooked.
- Add greens to large bowl and toss with dressing.
- To serve, place 2 cups greens on dinner plate and top with 3 or 4 chicken tenders.