Asian Chicken Salad with mandarin oranges, cabbage, cucumbers, bell peppers, almonds, marinated chicken, and an easy homemade dressing.
Add 3 tablespoon of the marinade to a large ziplock bag. Add the chicken tenders and close the bag, squeezing all of the air out.
Refrigerate while you make the rest of the salad (or for up to 2 hours).
Grill the chicken on medium high heat, cooking for 2-3 minutes on each side, flipping once.
Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken and add to the salad.
Pour desired amount of dressing on top and toss to combine. Garnish with a little bit of chopped cilantro.