lightly season each side of chicken tenders with salt, pepper and creole.
spray a grill pan and cook chicken tenders for approximately 12 minutes flipping halfway through (or cook until they reach internal temp of 165 degrees)
while chicken is cooking, chop mint, parsley and slice green onion, bell peppers, cucumber and zucchini.
over high heat, heat 1 Tbs evoo and place zucchini in one layer in the saute pan. cook for about 5 minutes flipping halfway through. repeat as necessary. lay zucchini in between two paper towels to dry if necessary. You can also cook these on the grill in a vegetable grill pan!
make salad dressing by combining all the ingredients in a dressing bottle. Shake well (shake before everytime you use)
get a large salad bowl and combine mint, parsley, lettuce, and green onions. Lay out all other ingredients and place 1/6 of all the ingredients in a personal sized bowl. top with 1 tbsp (or more if desired) dressing and enjoy!
with dressing - 496 calories, 24g fat, 22g carbs, 31g protein
without dressing - 372 calories, 12g fat, 21g carbs, 31g protein