Honey Orange Chicken With Spring Greens

• 1 lb chicken tenders, strips cut into 1-inch pieces
• 1 tablespoon olive oil, divided
• 1 teaspoon kosher salt, divided
• 12 teaspoon thyme, divided
• 2 garlic cloves, minced
• 1 (11 ounce) can mandarin oranges, drained (reserve 2 tablespoons juice)
• 1 cup prepared honey mustard dressing
• 10 ounces baby spring greens
• 1 granny smith apples or 1 fuji apple, cored and thinly sliced

1. Brush chicken with 1-1/2 teaspoons olive or vegetable oil; season with 1/2 teaspoon Morton Kosher Salt and 1/4 teaspoon thyme.
2. Cover and refrigerate for 30 minutes.
3. In medium skillet, heat remaining 1-1/2 teaspoons oil; saute chicken pieces until chicken is cooked through and juices run clear.
4. (*Internal temperature chicken breast pieces 170 F.).
5. In small bowl, combine garlic, reserved orange juice, remaining 1/2 teaspoon Morton Kosher Salt and remaining 1/4 teaspoon thyme with honey-mustard dressing.
6. Drizzle cooked chicken with 2 tablespoons dressing mixture; set aside.
7. In large bowl, mix greens with mandarin orange segments and apple slices; lightly toss with 1/3 cup dressing mixture.
8. Top greens with chicken; serve immediately with remaining honey-mustard dressing mixture.

chicken tenders, olive oil, kosher salt, thyme, garlic, mandarin oranges, honey, granny smith apples

Taken from www.food.com/recipe/honey-orange-chicken-with-spring-greens-152360 (may not work)