In a small bowl, whisk dressing, lime juice and honey together until combined. Set aside.
Pat chicken tenders dry with paper towels (do not rinse) and place into a resealable plastic bag. Pour dressing mixture over the chicken and seal the bag, squeezing out as much air as possible. Gently massage the marinade into the chicken. Refrigerate for at least 30 minutes to an hour.
Heat a large skillet over medium-high heat and add half of the chicken tenders in a single layer, not touching. Discard any leftover marinade.
Cook chicken for 2-3 minutes without moving them so they will get nice and browned, then flip and cook for an additional 2-3 minutes, untouched.
Serve immediately, garnishing with fresh minced parsley if desired.
Storage - Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating - For best results, reheat them in a pan on the stove for a couple of minutes per side. You can also microwave for 30-60 seconds.
Leftovers are also delicious cold on a salad or in a tortilla wrap!