Servings: Serves 4
Coat chicken tenders in the sesame seeds. Heat 1 tablespoon of grapeseed oil in a large nonstick sauté pan over medium-high heat. Add half the sesame-coated chicken tenders and cook for about 2 minutes on each side, or until just cooked through and golden brown. Transfer the chicken to paper towels to drain any excess oil. Repeat with 1 tablespoon grapeseed oil and remaining chicken tenders.
Whisk the vinegar and remaining 3 tablespoons of oil in a medium bowl to blend, and season the vinaigrette to taste with salt and pepper. Cut the tomatoes in half, then place them in a large bowl with the baby spinach leaves and red onion. Toss the salad with the vinaigrette and season to taste with salt and freshly ground black pepper.
Divide the salad among 4 serving plates, and place the sesame-crusted chicken over the top of the spinach, surrounding the salad with the tomatoes and torn pieces of mozzarella.