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| Ingredients: |
4 boneless skinless chicken breasts
6 cups baby spinach
2 cups cubed english cucumber
1 cup grape tomatoes, halved
1/3 cup feta cheese, crumbled
1/4 cup sliced black olives |
Dressing:
1/4 cup red/white wine vinegar
1/4 cup olive oil
2 tbls lemon juice
2 teas honey/sugar
1 small clove garlic, minced
1/2 teas mint
1/2 teas oregano
1/4 teas salt & pepper |
| Cooking
Instructions: |
Place chicken in an oven proof pan. Prepare dressing and pour 1/3 cup over chicken. Roast 400F, turning once, about 10-15 minutes. Broil until golden.
Toss salad ingredients in a large bowl and toss with remaining dressing. Divide among 4 plates and serve warm or cold chiken sliced over the top.
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| Serving
Suggestions: |
| If you want a heartier salad, add some cooked pasta or croutons, chick peas, cooked rice or quinoa. |
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