Before starting, wash and dry all produce. Pat chicken dry with paper towels, then season with salt, pepper and Zesty Garlic Blend. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.\*\*Remove from heat, then transfer chicken to a cutting board.

Meanwhile, peel clementines, then separate into segments.Add vinegar, mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

Add clementines and spring mix to the large bowl with dressing. Toss to combine.

Divide salad between plates. Top with chicken.Sprinkle salad topping mix and feta over top.