Name: Honey BBQ Chicken Tenders with Creamy Potato & Spinach Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 1.36 kg new potatoes; ¾ cup plain Greek yogurt; ½ medium red onion; apple cider vinegar; black pepper; chili powder; Dijon mustard; dill, dried; extra virgin olive oil; garlic powder; honey; ketchup; mayonnaise; onion powder; parsley flakes; salt; Worcestershire sauce

Honey BBQ Chicken Tenders with Creamy Potato & Spinach SaladHoney BBQ Chicken Tenders with Creamy Potato & Spinach Salad — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

1.36 kg new potatoes

¾ cup plain Greek yogurt

½ medium red onion

apple cider vinegar

black pepper

chili powder

Dijon mustard

dill, dried

extra virgin olive oil

garlic powder

honey

ketchup

mayonnaise

onion powder

parsley flakes

salt

Worcestershire sauce

Instructions

Wash, dry, and halve potatoes. Transfer to a large pot, cover with hot water (from the tap), and bring to a boil over high heat. Reduce heat to medium and cook until fork-tender, 10-15 minutes.

Meanwhile, place ketchup, vinegar, Dijon, honey, Worcestershire, and spices in a large bowl; whisk to combine the BBQ sauce.

Pat chicken dry with paper towels and slice into ¾-inch tenders. Transfer to a baking dish and pour ½ of the BBQ sauce over the chicken; turn to coat. (Reserve remaining sauce for later.)

Preheat a grill pan, outdoor grill, or large skillet over medium-high heat.

Once the grill pan is hot, coat with oil. Working in batches if necessary, place tenders on the pan and grill, turning occasionally, until cooked through, 6-8 minutes. Discard marinade.

Meanwhile, using a clean cutting board, peel and mince onion; place in another large bowl.

Add yogurt, mayo, vinegar, and spices to the bowl with the onion; whisk to combine the dressing.

Wash, dry, and roughly chop spinach; add to the bowl with the dressing. (Skip washing the spinach if it came pre-washed.)

Drain and rinse potatoes with cold water to cool. Add to the bowl with the spinach and toss to combine the salad.

When done, transfer tenders to the bowl with the reserved BBQ sauce and toss to coat.

To serve, divide tenders and potato salad between plates. Enjoy!

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