Chicken, Tomato & Cucumber Dinner Salad

By á-1521

Servings Per Recipe 4,Calories 336,Protein (gm) 25,Carbohydrate (gm) 7,Fat, total (gm) 23,Cholesterol (mg) 73,Saturated fat (gm) 3,Monosaturated fat (gm) 15,Polyunsaturated fat (gm) 3,Dietary Fiber, total (gm) 2

Ingredients

• 5 tablespoons olive oil, divided
• 1 - 1 1/4 1 - 1 1/4
• pounds chicken breast tenders
• Salt and ground black pepper
• 1/4 1/4
• cup cider vinegar or white wine vinegar
• 1 tablespoon snipped fresh thyme
• 1 teaspoon sugar
• 1 medium cucumber, cut in thin ribbons
• 2 tomatoes, sliced
• 1/2 1/2
• cup pitted green olives, halved and/or sliced
• 4 ounces feta cheese (optional)

Preparation

Step 1

1. In large skillet heat 1 Tbsp. of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes, turning once, until no pink remains.

2. For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper; shake to combine.

3. On four dinner plates arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.

4. SALAD VERSATILITY Substitute fish for chicken, zucchini or carrots for cucumbers, halved cherry or grape tomatoes for sliced tomatoes, and pitted Kalamata or ripe olives for the olives.