INGREDIENTS
3
tablespoons olive oil, divided
1/2
cup (2 ounces) crumbled feta cheese
2
tablespoons red wine vinegar
1
teaspoon sugar
1/4
teaspoon salt
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
PREPARATION:
- 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.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Sodium
999 mg
Protein
24 g
Fiber
3 g
Carbohydrate
18 g
Cholesterol
64 mg
Total Fat
22 g
Calories
358
DIETARY EXCHANGE:
Fat
2-1/2
Meat
3
Vegetable
2
Starch
1/2
