Full of flavors from the Mediterranean and quick meal for a busy night.
Ingredients (Recipe for 2)
1 pound boneless chicken breast strips
1 can Green Olives, whole
1 Can Black Olives, whole
2 Roma Tomatoes, quartered
2 Hard Boiled Eggs
1 Head Romaine Lettuce, chopped
1 bottle Non-Fat or Low Fat Italian Salad Dressing
1/4 cup Parmesan Cheese Shredded (not minced)
1 Carrot, sliced thin
1 Cucumber diced
Preparation
Wash chicken strips and pat dry
Place chicken strips in a bowl and cover with 1/2 cup of the Italian Dressing.
Let chicken marinate for a few hours in the refrigerator.
While chicken is marinating, chop vegetables.
Leave the Olives whole.
Take the marinated chicken and place in a pan which has been heated over medium heat.
Brown chicken on each side.
Turn heat down to low, cover and let simmer for 10-15 minutes. Chicken is done when it is white throughout.
Remove chicken from pan and cut into bite size pieces.
Assemble Salad
Place lettuce on plate.
Sprinkle with the vegetables.
Add chopped eggs.
Add Roma Tomatoes.
Sprinkle with Cheese.
Place chicken on top.
Drizzle with 1-2 tablespoons nonfat dressing.
Enjoy
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