Ingredients Jump to Instructions ↓

  1. 2/3 cup bottled Greek salad dressing with feta cheese

  2. 12 oz. chicken tenders

  3. 8 cups mixed baby greens

  4. 1 16-oz. jar pickled mixed vegetables (giardiniera), drained and rinsed

  5. 1/2 cup pitted kalamata olives, halved

  6. 1/2 cup onion-and-garlic croutons

Instructions Jump to Ingredients ↑

  1. Brush 2 tablespoons 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. Makes 4 servings.


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