Greek salad with grilled chicken tenders
Olive oil cooking spray
Fresh boneless skinless chicken tenderloins
1 pound(s), (chicken tenders)
1 tsp, Greek variety
Extra virgin olive oil
10 oz, (1 package), chopped
6 medium, Kalamata variety, pitted, chopped or sliced
8 oz, 1 (8- to 9- ounce package), cut into wedges
Reduced-fat feta cheese
¼ cup(s), crumbled
- Heat grill pan over medium-high heat until hot. Sprinkle chicken with Greek seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper; lightly spray with olive oil nonstick spray. Place chicken in pan and cook until cooked through, 5–6 minutes per side. Transfer to cutting board and let cool slightly.
- 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.
- Cut chicken into 1 1/2-inch pieces. Place on top of salad along with beets and feta.
- Per serving: 2 cups salad, about 2/3 cup chicken, 1/3 cup beets, and 1 tablespoon feta