A friend made this meal for us while we were visiting Georgia last month...and we all loved it. I quickly asked for the recipe, making a few minor tweaks for our family.
It is fresh and light but the combination of flavors and textures is wonderful. I'll be making it again very soon.
Greek Chicken Salad
4 boneless, skinless chicken breasts
1 1/2 cups grape tomatoes, halved
1 jar sun dried tomatoes, drained
2 Tbsp. grapeseed oil or olive oil
2 Tbsp. vinegar dressing
20-30 olives, halved
2/3 cup crumbled feta cheese
1/4 tsp. salt
1/4 tsp black pepper
fresh basil leaves, torn
slivered almonds, toasted
1 container fresh baby spinach
wild brown rice, cooked according to package directions
1. Sprinkle uncooked chicken with salt and pepper; cut into bite-sized pieces. Cook chicken in a medium skillet until done. Keep warm.
2. In a small bowl, combine grapeseed oil and vinegar dressing. Place all grape tomatoes, olives, and sun dried tomatoes in skillet and combine with 2 Tbsp. of the oil & vinegar mixture; cook over medium-high heat until tomatoes soften and mixture is thoroughly heated, stirring occasionally. Add chicken to the tomato mixture and pour remaining oil and vinegar over chicken and stir.
3. Generously place spinach on each plate and top with 1/2 cup rice. Top with chicken and tomato mixture and sprinkle with feta cheese, almonds, and basil leaves.