1 lb raw Chicken Tenders

1/4 cup Olive Oil

1/4 cup Balsamic Vinegar

1/4 cup Honey

1 teaspoon Montreal Steak Seasoning

1 container Baby Spinach

1/4 cup Feta Crumbles
1/4 cup Candied Pecans

1 pint Fresh Strawberries

Drizzle of Balsamic Glaze

FOR THE DRESSING

1/4 cup Olive Oil

1 teaspoon Montreal Steak Seasoning

1/4 cup Champagne Vinegar or Balsamic Vinegar

1/4 cup Honey

Put raw chicken tenders in sealable plastic bag. Add olive oil, balsamic vinegar, honey, and montreal steak seasoning to the bag with raw tenders. Take all of the air out of the bag and seal. Store in the refrigerator for a minimum of 1 hour to overnight.

When tenders have finished marinading in the ziplock bag, remove from bag and add to an air fryer. (Discard ziplock bag and remaining liquid.) Air fry for 5 minutes. After 5 minutes, turn each tender over and air fry the other size until cooked through.

Once tenders are cooked, set aside, and allow to rest for 10 minutes.

For salad assembly, add baby spinach to a large mixing bowl. Toss in feta, candied pecans, and sliced strawberries.

For the dressing, add all ingredients to a mason jar with lid and shake.

After the chicken has had time to rest, dice, and add as much as you prefer to the large mixing bowl.

Drizzle salad dressing over all ingredients in the bowl and give it a good toss with tongs, to combine all flavors.

Scoop all salad ingredients on to a plate. Once plated, drizzle the entire salad with the balsamic glaze.

You're ready to eat. So delish!