At the beginning of the summer, I pledged to make more salad suppers, part of Hubby Bryans 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 dont 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 Ill 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.