Still time for salad

 At the beginning of the summer, I pledged to make more salad suppers, part of Hubby Bryan’s and my effort to eat healthier.

Well, here it is the first of September (AAAARRRRRGGGGHHHH!), and I have to admit that pledge went by the wayside. And I don’t know why, since a salad is a pretty easy thing to throw together, particularly if you top it with a quick-cooking boneless chicken breast.

So while the warm weather is still with us, I think I’ll throw some chicken on the barbie and use it to top this salad, recipe from Pillsbury.

Grilled Greek Chicken Salad

Heat gas or charcoal grill. Toss 1¼ pound chicken breast tenders (not breaded) with 2 teaspoons olive oil; sprinkle with 2 teaspoons Greek seasoning.

Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until no longer pink in center.

Meanwhile, in a large bowl, toss one 10-ounce bag washed fresh baby spinach leaves; 1 medium cucumber, peeled, seeded and diced; 1 cup halved grape or cherry tomatoes; and ¼ cup halved pitted Kalamata olives with 2/3 cup vinaigrette dressing. Spoon onto 4 serving plates. Top with chicken tenders and sprinkle with ¼ cup crumbled feta cheese.

 

 

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