Heat a medium nonstick pan on medium heat.
Cut the chicken tenders into cubes and place in a mixing bowl.
Season with the montreal seasoning and toss to coat well.
Cook the chicken for approximately 6 minutes turning in the pan until no longer pink in the center.
In a large salad bowl combine the baby romaine salad, zucchini, sweet onion, red bell pepper, mandarin oranges, pineapple tidbits, shredded cheese, and tomatoes and toss well.
Top the salad with chicken, Pour honey-Dijon dressing on the salad and toss well.
Serve and enjoy!
