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|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.|
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!