Ingredients
- 1 cup fresh strawberries, washed and quartered
- 15 oz. can Raley's Mandarin Oranges, Segments In Light Syrup
- 2 Tbsp. Raley’s Classic Olive Oil, divided
- 1 lb. Raley’s Purely Made Organic Chicken Breast Tenders, diced
- Raley’s Sea Salt to taste
- Raley’s Black Pepper to taste
- 1/2 cup orange juice
- 1 Tbsp. Raley's Red Wine Vinegar
- 1 tsp. Raley’s Stone Ground Dijon Mustard
- 6 cups Raley’s Organic Baby Spring Lettuce Mix
- 1/2 cup Raley’s Organic Pecan Halves
Instructions
- In a large bowl, combine strawberries and orange segments.
- Heat 1 tbsp. olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Add chicken to hot skillet and cook 4-5 minutes until chicken is cooked through or reaches an internal temperature of 165 degrees F. Add chicken to bowl and combine with strawberries and orange segments.
- Add orange juice to hot skillet and simmer until reduced by half.
- Whisk in vinegar, remaining olive oil and mustard.
- Add spring mix to bowl, drizzle with dressing and toss.
- Divide between 4 plates and top with pecans. Serve immediately.