Chicken, Tomato, and Cucumber Salad
- In a large skillet heat 1 tablespoon of the oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
- For vinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
- On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired, sprinkle with feta cheese. Drizzle vinaigrette over salads.
Nutrition Facts (Chicken, Tomato, and Cucumber Salad)
- Per serving:
- 336 kcal cal.,
- 23 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 15 g monounsatured fat),
- 73 mg chol.,
- 569 mg sodium,
- 7 g carb.,
- 2 g fiber,
- 4 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet