Here is a fabulous summer salad. A quick, delicious lunch or dinner. There’s no reason why you couldn’t grill or air fry the chicken tenders for a different twist. I will more than likely use a Greek dressing I have on it.
5 tbsp. olive oil
1-1 1/4 pounds chicken breast tenders
1/4 C. cider vinegar or white wine vinegar
1 tbsp. snipped fresh thyme
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 medium cucumber, thinly sliced
2 tomatoes, sliced
1/2 pitted green olives, halved or sliced
1 C. crumbled feta cheese (optional)
In a large skillet, heat 1 tbsp of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. If you have Penzey’s Greek seasoning, it would be good to substitute here. Cook chicken in hot oil 8 to 10 minutes or until no longer pink, turning once.
For vinaigrette, in a screw top jar, combine the remaining oil, the vinegar, thyme, sugar, salt and pepper. Cover and shake to combine. On a platter, arrange chicken, cucumber slices, sliced tomatoes, and olives. Drizzle vinaigrette over top. If desired, sprinkle with feta cheese.
Makes 4 servings. Per serving, 336 calories, 23g. fat, 73mg. cholesterol, 569mg. sodium, 7g. carbohydrates, 2g. fiber, 25g. protein
Subscribe to:
Post Comments (Atom)
Sesame Ginger Chicken Lettuce Wraps
I am adding this recipe even though it has maple syrup in it. I am not a fan of maple syrup. I find it to be sickeningly sweet. I may ad...
-
One of my coworkers made caprese salad for our Christmas potluck a couple of weeks ago and the flavors were so vibrant, it tasted like summe...
-
I found this in Simple and Delicious. It's something that could be made pretty quickly and it appears to be very hearty. I am sad to s...
-
Chris and I LOVE BBQ. We spent a few days in North Carolina a couple of years ago and got lost a couple of times in search of great BBQ. W...
No comments:
Post a Comment