Hi...
We just had this for dinner tonight and it was soooooooooooo good! The only thing I changed is that I used fresh dill instead of fresh thyme in the vinaigrette...just because I like dill and don't care for thyme!
This would be a really great meal to serve on a hot summer evening!
Enjoy!
hugs,
peg
Chicken, Tomato & Cucumber Dinner Salad
Makes: 4 servings
Start to Finish: 20 mins
Ingredients
5 tablespoons olive oil, divided
1 - 1 1/4 pounds chicken breast tenders
Salt and ground black pepper
1/4 cup cider vinegar or white wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut in thin ribbons
2 tomatoes, sliced
1/2 cup pitted green olives, halved and/or sliced
4 ounces feta cheese (optional)
Directions
1. In large skillet heat 1 Tbsp. 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, turning once, until no pink remains.
2. For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper; shake to combine.
3. On four dinner plates arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.
4. SALAD VERSATILITY Substitute fish for chicken, zucchini or carrots for cucumbers, halved cherry or grape tomatoes for sliced tomatoes, and pitted Kalamata or ripe olives for the olives.
Recipe source:
http://www.bhg.com/recipe/chicken-tomato-cucumber-dinner-salad/
PEG’S NOTE:
I used fresh dill in the vinaigrette instead of fresh thyme (just because I like dill and am not wild about thyme!)
We just had this for dinner tonight and it was soooooooooooo good! The only thing I changed is that I used fresh dill instead of fresh thyme in the vinaigrette...just because I like dill and don't care for thyme!
This would be a really great meal to serve on a hot summer evening!
Enjoy!
hugs,
peg
Chicken, Tomato & Cucumber Dinner Salad
Makes: 4 servings
Start to Finish: 20 mins
Ingredients
5 tablespoons olive oil, divided
1 - 1 1/4 pounds chicken breast tenders
Salt and ground black pepper
1/4 cup cider vinegar or white wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut in thin ribbons
2 tomatoes, sliced
1/2 cup pitted green olives, halved and/or sliced
4 ounces feta cheese (optional)
Directions
1. In large skillet heat 1 Tbsp. 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, turning once, until no pink remains.
2. For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper; shake to combine.
3. On four dinner plates arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.
4. SALAD VERSATILITY Substitute fish for chicken, zucchini or carrots for cucumbers, halved cherry or grape tomatoes for sliced tomatoes, and pitted Kalamata or ripe olives for the olives.
Recipe source:
http://www.bhg.com/recipe/chicken-tomato-cucumber-dinner-salad/
PEG’S NOTE:
I used fresh dill in the vinaigrette instead of fresh thyme (just because I like dill and am not wild about thyme!)