Ingredients
-Arugala and/or baby spinach
-Handful of strawberries, sliced
-Half a shallot, julienned
~2 oz crumbled feta
-Chicken tenders (cook according to package)
-Poppy seed dressing, such as Paul Newman's
Candied Pecans
-1 C pecan halves
-1.5 TBS brown sugar
-1.5 TBS water
-1/8 tsp salt
-1/8 tsp vanilla
Steps
1. Cook chicken tenders according to package.
2. While tenders are cooking, make candied pecans. To do that, combine brown sugar, water, salt, and vanilla in a small bowl; mix to combine. Heat 1 C pecan halves in a skillet over medium heat for about 5 minutes while stirring frequently to prevent burning. Once the nuts are toasty, remove from heat and pour the sugar mixture into the skillet and stir to coat the nuts evenly. Transfer the nuts to foil or parchment paper and let cool in a single layer.
3. Next toss your salad greens with poppy seed dressing. Top the greens with sliced strawberries, feta, shallot, pecans, and sliced chicken tenders.
