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Prep 20min
Total20min
Servings4
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Ingredients
1 1/4
lb uncooked chicken breast tenders (not breaded)
2
teaspoons olive or vegetable oil
2
teaspoons Greek seasoning
1
bag (10 oz) washed fresh baby spinach leaves
1
medium cucumber, peeled, seeded and diced
1
cup halved grape or cherry tomatoes
1/4
cup halved pitted kalamata olives
2/3
cup vinaigrette dressing
1/4
cup crumbled feta cheese
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Steps
1
Heat gas or charcoal grill. Toss chicken tenders with oil; sprinkle with Greek seasoning.
2
Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until no longer pink in center.
3
Meanwhile, in large bowl, toss spinach, cucumber, tomatoes and olives with dressing. Spoon onto 4 serving plates; serve with chicken tenders. Sprinkle with cheese.
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If chicken tenders are not available, cut boneless skinless chicken breasts lengthwise into thin strips.
Almost any savory vinaigrette, or oil-and-vinegar dressing, would work with this recipe. Several brands of plain vinaigrettes are available, plus ones with balsamic vinegar and various herbs.
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