1 pkg of Chicken Tenders (boneless)
1 pkg Hearts of Romain
Balsamic Glaze
Crumbled Feta Cheese
Sliced Fresh Strawberries
Baslamac Vinagrette for dressing
Almond Accents Croutons
Marinate the Chicken tenders in a Balsamic Marinade for about a half hour. Place the chicken in a skillit and cook through. Arrange the salad on the plates and place the glazed chicken over top of the salad and drizzle with Balsamic Glaze. Add fixings and bam.
Submitted By
Eddie Beyer
