Per Serving 336 cal, 23 g fat, 7 g carbs
NOTE: you can substitute fish for chicken, zucchini or carrots for cucumbers, or halved cherry or grape tomatoes.
5 tablespoons olive oil
1 to 1 1/4 pounds chicken breast tenders
salt to taste
Ground black pepper
1/4 cup cider vinegar or white wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons (use your mandlin or peeler)
2 tomatoes, sliced
1/2 cup pitted green olives, halved and/or sliced
4 ounces feta cheese, crumbled
- In a large skillet heat 1 tablespoon of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
- For vvinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
- On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired sprinkle with feta cheese. Drizzle vinaigrette over salad.