Chicken, Tomato & Cucumber Dinner Salad

By curly

Ingredients

• 5 tablespoons olive oil, divided
• 1 - 1 1/4 pounds chicken breast tenders
• Salt and ground black pepper
• 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 cup pitted green olives, halved and/or sliced
• 4 ounces feta cheese (optional)

Details

Servings 4
Adapted from bhg.com

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

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

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 green olives.