1. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken evenly with ¼ teaspoon salt and ⅛ teaspoon pepper. Add chicken tenders, and reduce heat to medium. Cook, turning occasionally, about 6 minutes or until chicken is done. Transfer to a cutting board. Let cool, and cut into bite-sized pieces. 2. Combine oil, orange juice, honey, mustard, ¼ teaspoon salt and ⅛ teaspoon pepper in a jar with a tight-fitting lid. Cover and shake well to combine. 3. Place salad in a large serving bowl. Drizzle with dressing, and toss to coat. Top with chicken, berries, cheese and almonds. Serve immediately.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]: 430 calories; 27 g total fat; 6 g saturated fat; 32 g protein; 16 g carbohydrate; 2 g fiber; 590 mg sodium