8 ounces chicken tenders
½ cup organicgirl® pomegranate balsamic dressing, divided
1 package (5 ounces) organicgirl® baby spring mix
1 large grapefruit, peeled and sectioned
⅓ cup crumbled blue cheese (about 2½ ounces)
¼ cup toasted walnuts
in a shallow dish, thoroughly coat chicken with ¼ cup dressing. cover and refrigerate at least one hour.
in a lightly oiled grill pan or skillet over medium-high, cook chicken until internal temperature reaches 165°F and juices run clear, 2-3 minutes per side. rest on cutting board for a few minutes, then slice on a bias.
in a large bowl, toss greens and grapefruit with ¼ cup dressing and arrange on plates. sprinkle with blue cheese and walnuts. top with sliced chicken. sprinkle with pepper.