Light And Tangy Chicken And Feta Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 4 ounces chicken breasts
• 1/4 cup water
• 1 teaspoon fresh lemon juice
• kosher salt
• fresh ground black pepper
• 2 cups romaine lettuce (bagged, cleaned and torn into pieces)
• 1 cup baby spinach (bagged already cleaned)
• 1/2 cup english cucumber, chopped in large chunks
• 1/2 cup raw zucchini, sliced thin
• 1 ounce reduced-fat feta cheese
• 2 teaspoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon dijon mustard
• 1/4 teaspoon red pepper flakes

Recipe

• 1 coat small skillet with non-fat cooking spray.
• 2 place chicken into heated pan and lightly sprinkle with kosher salt and fresh ground black pepper. brown on both sides for about 4 minutes each on med-high heat.
• 3 pour lemon juice and water over chicken. let cook covered on med heat for 5 minutes or until chicken is done. remove from pan and cut into bite size pieces.
• 4 in a med salad bowl combined your olive oil, balsamic vinegar, dijon mustard and red pepper flakes. whisk together until incorperated.
• 5 add romaine, spinach, cucumber and zucchini. toss with the dressing on the bottom of the bowl until coated. finely crumble feta over the top.
• 6 add warm chicken to salad just before serving.
• 7 add fresh ground black pepper and kosher salt over top to taste.