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Strawberry, Pecan and Spinach Salad With Chicken Tenders

Recipe Source by the Perdue Farms Culinary Team

Strawberry, Pecan and Spinach Salad With Chicken Tenders

Recipe Source by the Perdue Farms Culinary Team

This quick and easy lunchtime recipe is a great way to use up ripe summer strawberries. Top spinach salad with lightly breaded chicken tenders and your favorite berry vinaigrette.

Recipe Quick Facts

Prep
10
Minutes .
Cook
18
Minutes .
Makes
2
Servings .
The link to Strawberry, Pecan and Spinach Salad With Chicken Tenders has been copied

Ingredients

Ingredients

  • 6 Perdue SimplySmart Organics Whole Grain Chicken Breast Tenders
  • 6 ounces baby spinach
  • 1 avocado, diced
  • 1/2 cup strawberries, sliced
  • 1/4 cup pecans, toasted
  • 1/4 cup bottled strawberry vinaigrette

Made with Our

Step 1

Recipe step image

Step 1

Preheat your toaster oven to 425 F. Place the chicken tenders on toaster oven tray and bake for 9 minutes. If frozen, add 2 minutes to baking time. Remove the tray from the toaster oven and flip each chicken tender. Bake for another 9 minutes. Let stand 2 to 3 minutes.

Step 2

Recipe step image

Step 2

Arrange the spinach, avocado and strawberries in a bowl. Lightly toss with the dressing.

Step 3

Recipe step image

Step 3

Add the chicken tenders and top with pecans.

Step 4

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Step 4

Serve with extra dressing on the side

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS