1lbchicken breast tenders(approximately 12 pieces)
2tbsppoultry seasoning
1tbspdried tarragon(crumbled)
1tbspdried garlic
5ozbaby spinach(or spring mix greens)
Instructions
In a large bowl, whisk together lemon juice, oil, mustard & 1/8 tsp salt.
Place chicken between 2 sheets of plastic wrap. Pound the tenders 2 or 3 times until they are 1/4" thick.
Mix the poultry seasoning, tarragon, garlic, & 1 pinch of salt. Coat the chicken.
Coat a large nonstick skillet with cooking spray and heat on high. Add 4 chicken tenders to hot skillet and cook on medium-high until golden and firm. 1-2 minutes per side. Wipe the pan to remove burned crumbs and repeat the process until all the tenders are cooked.
Add the greens to the lemon juice mixture and toss with the dressing.
To serve, place 2 cups of the greens on dinner plates and top with 3 chicken tenders.