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
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.