Chicken, Tomato, and Cucumber Salad
START TO FINISH 25 minutes
SERVES 4
Ingredients:
- 5 Tbsp. olive oil
- 1 to 1 1⁄4 lb. chicken breast tenders Salt and black pepper
- 1⁄4 cup cider vinegar or white wine vinegar
- 1 Tbsp. snipped fresh thyme
- 1 tsp. sugar
- 1⁄4 tsp. salt
- 1⁄4 tsp. black pepper
- 1 medium cucumber, cut into thin ribbons
- 2 tomatoes, sliced
- 1⁄2 cup pitted green olives, halved and/or sliced
- 1 cup crumbled feta cheese (4 oz.) (optional)
Directions:
- In a large skillet heat 1 Tbsp. of the oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil 8 to 10 minutes or until no longer pink, turning once.
- For vinaigrette, in a screw-top jar combine the remaining 4 Tbsp. oil, the vinegar, thyme, sugar, salt, and pepper. Cover and shake to combine.
- On a platter, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. Drizzle vinaigrette over top. If desired, sprinkle with feta cheese.
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