Cut out the white tendon on one end of the chicken tender. Cut each tender in 3 or 4 pieces, depending on size. Put the pieces in a bowl or a zipper bag with the dressing and lemon juice to marinate several hours or overnight.
To cook, drain the tenders and pat dry, discarding the marinade. Heat a non-stick skillet over medium high heat. Spray pan with cooking spray and, working in batches, cook the chicken pieces for a couple of minutes per side until browned, turning once.
These are excellent on salads, with a dipping sauce, or as a snack.