Prepare Your Ingredients
Preheat oven or toaster oven to 400° F.
Foil-line and lightly grease a baking sheet.
Wash and dry your produce.
Core and thinly slice ½ of the apple (use more if small)
Roughly chop the pecans and place in a large salad bowl along with the apple.
Deseed and mince ½ of the jalapeño (use more or leave some seeds for spicier).
Mince ½ the shallot (all if small), and cut the grape tomatoes into quarters.
Mince 1 garlic clove.
Make the Filling
Heat ½ Tbsp. olive oil in a large pan over medium heat.
Saute the shallot, jalapeno, and grape tomatoes for 5 minutes or until crisp tender (adjust heat to keep from burning if needed, and add oil if pan dries).
Add the garlic and cook another 1 minute.
In a bowl, mix together the cream cheese, cheddar cheese, shallot mixture, and paprika.
When well mixed, season to taste with salt.
Prep the Chicken
Pat the chicken dry.
With a meat tenderizer, or a heavy cup with a flat bottom, lightly pound the chicken tenders to flatten a little.
Season with salt and pepper.
Evenly spoon the cheese mixture over two of the flattened tenders, then top with the remaining tenders like a sandwich.
Cook the Chicken
Place the chicken on the baking sheet you prepared.
Rub with a little olive oil and bake until cooked through; 15-20 minutes.
Make the Salad & Dressing
In a bowl, combine 2 Tbsp. olive oil, apple cider vinegar, dijon mustard, and the sugar. Whisk/mix until a smooth and thick consistency is achieved; about 3 minutes.
Taste and adjust to your liking with salt and pepper.
In a large bowl, toss together the spinach, sliced apples, pecans, and dressing.
Divide the salad between your plates, place the chicken on the side.