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- 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)
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.
SALAD VERSATILITY:4. 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.
- olive oil, vinegar, salt, pepper, sugar
- Servings Per Recipe 4,
- cal. (kcal) 336,
- Fat, total (g) 23,
- chol. (mg) 73,
- sat. fat (g) 3,
- carb. (g) 7,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 25,
- vit. A (IU) 632,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 569,
- Potassium (mg) 700,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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