Tender Salad
Tender Salad features marinated chicken tenders and roasted sweet potatoes, combined with crisp apple and toasted walnuts, all tossed in a zesty ginger-orange vinaigrette for a flavorful, healthy meal.
Ingredients
- 1 pkg. Butterball fresh chicken breast tenders ⓘ
- 3/4 cup olive oil ⓘ
- 3/4 cup orange juice ⓘ
- 4 teaspoons fresh ginger, minced ⓘ
- 2 cloves garlic, minced ⓘ
- 1 teaspoon curry powder ⓘ
- 1 teaspoon seasoned salt
- 3 tablespoons rice wine vinegar ⓘ
- 3 tablespoons brown sugar ⓘ
- 1 1/2 cups sweet potato, peeled, diced, and steamed
- 1 Granny Smith apple, cored and diced ⓘ
- salt and freshly ground pepper to taste ⓘ
- 4 cups romaine lettuce, torn ⓘ
- 1 cup walnut halves, toasted ⓘ
Instructions
- Whisk together olive oil (reserve 1 tablespoon), orange juice, minced ginger, minced garlic, curry powder, seasoned salt, rice wine vinegar, and brown sugar to make the vinaigrette.
- Rinse chicken tenders and pat dry. Place chicken and 1/2 cup vinaigrette in a plastic food bag and marinate in the refrigerator for several hours.
- Discard the marinade from the chicken.
- In a separate food bag, combine sweet potatoes, diced apple, and 1/2 cup vinaigrette. Let stand for several hours.
- Reserve the remaining vinaigrette to dress the salad.
- Cook the marinated chicken tenders until fully cooked and then slice.
- Toss the torn romaine lettuce with the marinated and cooked chicken, roasted sweet potatoes, apple, and toasted walnut halves.
- Dress the salad with the remaining vinaigrette before serving.
Nutrition & Diet Analysis (per serving)
785
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).