2 tbsp extra virgin olive oil
2 tbsp thinly sliced fresh chives
Salt and freshly ground black pepper
5 oz baby spinach leaves
1 large ripe mango (about 1 1/4 pounds), peeled, pitted, cut into bite-size cubes
10 cherry tomatoes, cut in half
12 chicken tenders
1 tbsp sesame seeds
2–3 tbsp of Marie’s Raspberry Vinaigrette
Season the chicken tenders with salt and pepper and coat evenly with the sesame seeds. Drizzle with olive oil. Place a nonstick pan over medium to high heat. Place chicken tenders in the pan. Cook for 2–3 minutes on each side.
Mix the chives into the Marie’s Raspberry Vinaigrette. Toss the spinach leaves with the 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 four large serving plates. Place the chicken tenders over the salad and serve immediately.