1 lb ROSIE® Organic Chicken Breast Tenders
Granny Smith Apples, cored, halved & thinly sliced
Beet, roasted, peeled, fine julienned
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


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!


x x