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Greek salad with grilled chicken tenders

2
Points®
Total Time
19 min
Prep
5 min
Cook
12 min
Serves
4
Difficulty
Easy
It takes less than 20 minutes to prepare this flavorful one-dish dinner featuring Greek seasoned chicken tenderloins combined with romaine lettuce, olives, beets and feta. Drizzle the salad with a simple vinaigrette dressing that ties all the flavors together. Using already-cooked beets really cuts down on kitchen time. Look for them in the refrigerated section of the produce area in your supermarket. If you can find organic beets, they will be even more flavorful.

Ingredients

Olive oil cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast tenderloin

1 pound(s), (chicken tenders)

All-purpose seasoning

1 tsp, Greek variety

Kosher salt

½ tsp

Black pepper

½ tsp

Extra virgin olive oil

1 Tbsp

Red wine vinegar

1 Tbsp

Romaine lettuce

10 oz, (1 package), chopped

Olives

6 olive(s), medium, Kalamata variety, pitted, chopped or sliced

Cooked beets

8 oz, 1 (8- to 9- ounce package), cut into wedges

Reduced fat feta cheese

¼ cup(s), crumbled

Instructions

  1. 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.
  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 chicken into 1 1/2-inch pieces. Place on top of salad along with beets and feta.
  4. Per serving: 2 cups salad, about 2/3 cup chicken, 1/3 cup beets, and 1 tablespoon feta

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