Chicken, Tomato and Cucumber Salad

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