Sesame Chicken Tender Salad with Spinach and Cucumber

I have been on a spinach kick lately.. Well, I hate tomatoes in the winter, so a 'normal' salad is out until at least June in my thinking. Spinach with a bit of feta, a fruit and a light vinaigrette is just perfect to make the days of winter better. When you need something a bit heartier, you cannot get any easier than this.

These chicken tenders are perfect on a sandwich, with some dijon mustard, and a wee bit of shredded carrot and baby spinach leaves as well. You might wish to make a few extras :)

Sesame Chicken Tender Salad with Spinach and Cucumber

2 pounds Chicken tenders
1 ½ cups panko breadcrumbs
¼ cup sesame seeds
Extra-virgin olive oil
4 cups baby spinach leaves
1 cucumber, cut into 1/4 inch slices

Vinaigrette:
¼ cup soy sauce
Juice of half a lemon
1 tablespoon rice wine vinegar
1/3 cup extra-virgin olive oil
1/4 tsp ground ginger
1 teaspoon light brown sugar

In a bowl, whisk together the soy sauce, lemon juice, vinegar, olive oil, ginger, and sugar. Rinse the chicken and pat dry with paper towels. Put it in another bowl large enough to hold it, pour over half of the vinaigrette and toss. Cover and let the chicken marinate in the fridge for about 2 hours if you have the time, or until you’ve got the rest of the dish ready to go. Set the rest of the vinaigrette aside.
When you’re ready to cook, put the panko and sesame seeds in a shallow platter and season with a little salt and pepper. Mix with your fingers so that the seasoning is incorporated and then taste it – the panko should be well seasoned. Roll the chicken pieces in the seasoned crumbs, patting gently so that the crumbs adhere, until well coated.
Heat 1/3 cup olive oil in a large skillet over medium-high heat. Line a platter with paper towels and set that to the side of the stove. Add about half of the chicken pieces to the pan and cook 2 to 3 minutes on each side until golden brown and crispy. Remove the chicken to the platter to drain. Do the same to cook the rest of the chicken.
Put the spinach in bowl with the cucumber. Add the rest of the vinaigrette, season with salt and pepper, and give it a good toss. Divide among 4 plates and top with the chicken.