Mediterranean Chicken Salad the Editors of Publications International, Ltd.
Mediterranean Chicken Salad
Makes 4 servings
|3||tablespoons olive oil, divided|
|1/2||cup (2 ounces) crumbled feta cheese|
|2||tablespoons red wine vinegar|
|1/4||teaspoon black pepper|
|1||medium onion, cut into wedges|
|3||boneless skinless chicken breasts (about 12 ounces), cut into strips|
|2||cloves garlic, minced|
|1/2||teaspoon dried oregano leaves|
|1||bag (10 ounces) prewashed salad greens|
|2||medium tomatoes, cut into wedges|
|1||cup seasoned croutons|
|1/2||cup pitted ripe olives|
- Whisk together 2 tablespoons oil, cheese, vinegar, sugar, salt and pepper in small bowl; set aside.
- Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion; cook and stir 3 minutes. Add chicken, garlic and oregano; cook and stir 5 minutes or until chicken is no longer pink in center. Remove from heat; cool slightly.
- Arrange salad greens on 4 plates. Top with chicken mixture, tomatoes, croutons and olives. Drizzle dressing over salad.
|Total Fat||22 g|
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