Tender Salad - cooking recipe

Ingredients

1 pkg. Butterball fresh chicken breast tenders
3/4 c. olive oil
3/4 c. orange juice
4 tsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. curry powder
1 tsp. seasoned salt
3 Tbsp. rice wine vinegar
3 Tbsp. brown sugar
1 1/2 c. sweet potato, peeled, diced, and steamed
1 Granny Smith apple, cored and diced
salt and freshly ground pepper to taste
4 c. romaine lettuce, torn
1 c. walnut halves, toasted
1 c. cheddar cheese, grated

Preparation

For vinaigrette, whisk together olive oil (reserve 1 tablespoon for later), orange juice, ginger, garlic, curry powder, seasoned salt, vinegar, and brown sugar.
Rinse chicken; pat dry. Place chicken and 1/2 cup vinaigrette in plastic food bag; marinate in refrigerator for several hours.
Discard marinade.
In separate food bag, combine sweet potatoes, apples, and 1/2 cup vinaigrette. Let stand for several hours.
Reserve remaining vinaigrette to dress the salad.