Rush Hour

I love making a main dish salad right around the middle of the week. They're quick, healthy, and always creative. You can always add a little more of your favorites and skip any dreaded ingredients. This month, I'm sharing a quick twist on a classic Greek Salad.

There are a few things that you can add to this basic recipe if you have them on hand and are feeling creative. In the past, I've included sliced black olives, seasoned croutons, and even some pickled hot peppers to add some extra zest. If you don't have the time or the energy to make your own vinaigrette dressing, never fear! There are many great renditions to be found on your grocer's shelves. One of my favorites is Kraft's Special Collection Balsamic Vinaigrette Dressing.

If you're making this salad your main course tonight, finish it off with some fresh grape juice and crusty French bread. Because this meal is quick to make and clean up after, you will probably find yourself with some extra time. Take the opportunity to go watch one of the first hometown basketball games or go dancing! With extra time in the middle of the week, who says you can't treat it like the weekend?

Greek Chicken Salad

  • 2 boneless, skinless chicken breasts
  • 3/4 c. Italian dressing
  • 4 c. mixed salad greens
  • 1/2 c. sweet onion, chopped
  • 1/2 c. green pepper, chopped
  • 4 roma tomatoes, chopped
  • 2 oz. feta cheese, crumbled
  • ground black pepper to taste
  • vinaigrette dressing

Combine chicken and Italian dressing in a shallow, microwavable dish. Micro-cook on medium-high setting for 7 minutes, turning once, or until chicken is thoroughly cooked and tender (you may also micro-steam the chicken). Using a sharp knife, slice the chicken into bite-sized strips.

Meanwhile, divide salad greens, onion, pepper, tomatoes, and feta cheese evenly among two dinner plates. Arrange chicken strips on both salad plates and sprinkle with desired amount of black pepper and salad dressing.

  • Yields: 2 servings
  • Preparation Time: 20 minutes

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