Rating: 4 stars
111 Ratings
  • 5 star values: 65
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 7

If you¿re in a hurry come suppertime, turn to this chicken and cucumber salad. This light dinner is packed with protein, remarkably versatile, and comes together in just 20 minutes.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon 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 olives.

Pantry:

olive oil, vinegar, salt, pepper, sugar

Nutrition Facts

336 calories; fat 23g; cholesterol 73mg; saturated fat 3g; carbohydrates 7g; mono fat 15g; poly fat 3g; insoluble fiber 2g; sugars 4g; protein 25g; vitamin a 631.7IU; vitamin c 12.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 12.2mg; vitamin b6 1mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 569mg; potassium 700mg; calcium 40.4mg; iron 1.1mg.
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