Greek Salad with Chicken Tenders

Ingredients:

• 1 lb. chicken tenders
• 1 tsp. Greek seasoning
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1 (10 oz.) package cut-up romaine lettuce
• 6 pitted Kalamata olives, chopped or sliced
• 1 (8-9 oz.) package cooked beets, cut into wedges
• 1/4 cup crumbled reduced-fat feta cheese

Makes 4 Servings (2 cups salad, 2/3 cup chicken, 1/3 cup beets, 1 tbsp. per serving)

1. Heat grill pan over medium-high heat until hot. Sprinkle chicken with Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon of pepper; lightly spray with olive oil nonstick spray. Place chicken in pan and grill until cooked through, 5-6 minutes per side. Transfer to cutting board and let cool slightly.
2. Meanwhile, to make dressing, whisk together oil, vinegar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in large serving bowl. Add romaine and olives; toss until coated evenly.
3. Cut the chicken into 1 1/2-inch pieces. Place on top of salad along with beets and feta.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This salad makes a great meal any time of the week for lunch or dinner. This salad is bursting with Greek flare and will quickly fill you up. If you don't have Greek seasoning on hand, use a combination of dill, parsley and oregano for an authentic Greek flare. Also, if you don't have beets available, use a diced tomato and the salad will still be delicious.