Season the chicken tenders with salt and pepper and coat evenly with the sesame seeds. Drizzle with olive oil. Place a non stick pan over medium to high heat and place chicken tenders into the pan. Cook for 2–3 min on each side.
Mix the chives into the Marie’s Raspberry Vinaigrette. Toss the spinach leaves with cherry tomatoes and mango in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Divide the salad among 4 large serving plates. Place the chicken tenders over the salad and serve immediately.