CHICKEN, TOMATO & CUCUMBER DINNER SALAD

By curly

Fish can be substituted for the chicken, zucchini or carrots for the cucumbers, halved cherry or grape tomatoes for sliced tomatoes, and pitted Kalamata or ripe olives for green olives.

Ingredients

• 5 Tbsp olive oil, divided
• 1 to 1/4 lb. chicken breast tenders
• Salt and freshly ground black pepper
• 1/4 cup cider or white wine vinegar
• 1 Tbsp snipped fresh thyme
• 1 tsp sugar
• 1 medium cucumber, cut in thin ribbons
• 2 tomatoes, sliced
• 1/2 cup pitted green olives, halved and/or sliced
• 4 oz. feta cheese (optional)

Preparation

Step 1

In a 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.

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

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