ingredients

• 2/3  cup  bottled Greek salad dressing with feta cheese
• 12  oz.  chicken tenders
• 8  cups  mixed baby greens
• 1  16-oz. jar  pickled mixed vegetables (giardiniera), drained and rinsed
• 1/2  cup  pitted kalamata olives, halved
• 1/2  cup  onion-and-garlic croutons (optional)

directions

1. Brush 2 tablespoons of the dressing on chicken tenders. Lightly sprinkle black pepper.

2. Heat grill pan or large nonstick skillet over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.

3. In salad bowl toss together greens, chicken, drained vegetables, olives, and remaining dressing. Top with croutons. Makes 4 servings.