Submitted by: Sarah M from 37 Cooks,
I had just less than 2 pounds of chicken tenderloins left in my freezer, which I defrosted. In a large gallon-size plastic bag, add the chicken and all the marinade ingredients. Let marinate for 20 minutes or up to 2 hours, the longer the better. Then all you have to do is throw the chicken on the grill! The tenderloins were small, so they cooked up pretty quickly. Let cool and slice.
For the Dressing: Put all ingredients in a sealable container and shake well to combine.
Add all the salad ingredients to a bowl or plate. Top with the chicken and finish with the dressing.
More About This Recipe
This obviously makes much more chicken than you need for a few salads, but I like to make extra to have on hand for the rest of the week! It makes throwing meals together that much easier. Use up the leftovers in more salads, sandwiches, in pasta, in soups or casseroles…there are so many possibilities. I like my salad dressings on the tangy, more acidic side, so please adjust the amount of lemon juice and olive oil to your preference.