Chicken Apple Beet Pita

Ingredients
1 lb	ROSIE Organic Chicken Breast Tenders
2	Granny Smith Apples, cored, halved & thinly sliced
1	Beet, roasted, peeled, fine julienned
2	Celery stalks, with leaves thinly sliced
	Juice from 2 Lemons
1/2	Shallot, minced
1/4 cup	Apple Cider Vinegar
2 tsp	Honey
1/2 cup	Olive Oil
	Salt & Black Pepper, to taste
1/4 cup	Walnuts, toasted & chopped
	Salt & Black Pepper
	Cooking Spray
4	Naan

Method
1	In a large bowl toss together apples, beets, celery. In a small bowl, whisk together shallot, lemon juice, vinegar & honey. Continue to whisk & slowly drizzle in olive oil. Season with salt and black pepper. Add vinaigrette & walnuts to apple/beet mixture and toss to coat. Set aside
2	Season chicken tenders with salt & black pepper. Coat a grill pan with cooking spray and preheat over medium high heat. Place tenders on hot grill pan and cook 3-4 minutes per side or until internal temperature reaches 165°, checked with an instant read thermometer. Place chicken on a plate and let rest a few minutes.
3	On the same grill pan used for the tenders, warm the Naan. Place some of the beet/apple salad with chicken tenders on the naan, Serve & Enjoy! Chioggia beets, also known as candy cane beets, or golden beets are also great for this recipe and add a touch of sweetness. Watching your carbs or gluten, omit the naan and it becomes a great salad. Make it a wrap with a 12” tortilla!

Ingredients