“Something fresh and delicious on a hot summer night.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 23 cup Greek salad dressing (with feta cheese)
  • 12 ounces chicken tenders
  • 8 cups mixed baby greens
  • 1 (16 ounce) jarpickled mixed vegetables, drained and rinsed (giardiiera)
  • 12 cup pittled kalamata olive, halved
  • 12 cup onion-and-garlic crouton (optional)

Directions

  1. Brush 2 tbls. of the dressing on chicken tenders. Lightly sprinkle black pepper.
  2. Heat grill pan or large nonstick skillet over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.
  3. In salad bowl toss together greens, chicken, drained vegetables, olives, and remaining dressing. Top with croutons.

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