Ingredients

  • 2 avocados, sliced
  • 1 pound Shenandoah Valley Organic Farmer Focus Chicken Tenders
  • 2/3 cup extra virgin olive oil
  • 2 cloves garlic, minced or grated
  • 4 cloves garlic, minced or grated
  • 1 teaspoon garlic powder
  • 2 tablespoons minced or grated ginger root
  • 2 teaspoons minced or grated ginger root
  • 4 mandarin oranges, peeled and broken into segments
  • 1/3 cup fresh squeezed orange juice, preferably mandarin oranges
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoon rice wine vinegar
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon sea salt (*omit if using soy sauce), plus more to taste
  • 2 teaspoons sea salt (*omit if using soy sauce)
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons toasted sesame oil
  • 1 1/2 cups raw sesame seeds, available in the bulk bin of health food and specialty stores
  • 1/2 cup coconut aminos or soy sauce*
  • 2 teaspoons coconut aminos or soy sauce*
  • 10- ounces spring mix or greens
  • 1/2 teaspoon white pepper

Ready In 35 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Chicken Tenders
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Step 2

  • Arrange chicken strips in a wide, deep-sided dish.
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Step 3

  • Whisk to combine coconut aminos or soy sauce, sesame oil, rice wine vinegar, ginger, garlic, garlic powder, red pepper, and white pepper.
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Step 4

  • Add 2 teaspoons sea salt is using coconut aminos, omit if using soy sauce.
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Step 5

  • Pour over chicken, cover with plastic wrap, and refrigerate overnight or at least 4 hours.When ready to make the chicken, preheat oven to 425 degrees F.In a medium-sized skillet over medium heat, toast sesame seeds 3 minutes, or until the first few pop and seeds are golden. Spoon into a a small 8 x 5-inch dish with deep sides.Using tongs, lifts chicken out of marinating liquid and allow a bit to drip off. Turn to coat with sesame seeds. Arrange sesame-crusted chicken tenders on a large baking sheet, allowing 2-inches between each tender.
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  • Length: 243 minutes

Step 6

  • Bake 10 minutes, carefully flip, and bake 4 minutes more, or until tender reach an internal temperature of 165 degrees F.Dressing
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  • Length: 14 minutes

Step 7

  • Combine all ingredients except olive oil in the pitcher of a blender and pulse.
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Step 8

  • Add olive oil and puree until mixture is smooth. Taste and add sea salt as needed.Salad
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Step 9

  • To assemble salad, toss greens with several tablespoons dressing, and layer with sliced avocado and mandarin segments. Arrange salad on plates and top each with 2 chicken tenders. Finish with another drizzle of dressing.
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