1 small package - Mixed spring greens
1/2 - Diced english cucumber
1/2 - Diced red onion
1 - Diced red pepper
1/2 pint - Halved grape tomatoes
3 cloves - Finely chopped garlic
1 teaspoon - Balsamic vinegar
1/4 cup - Crumbled light feta cheese
3 tablespoons - Chopped Cilantro
1/2 Cup - Pitted Kalamata olives
1/4 Cup - Light greek salad dressing
1 Breast - Uncooked, sliced chicken breast
Add about a teaspoon of olive oil to a non-stick pan and turn up to low/medium heat. As the skillet is warming, finely chop, 3 cloves of garlic, then saute in Olive oil. Take about half of the pitted Kalamata olives for the recipe, slice them in half and the add to the skillet. Cut the uncooked chicken breast, into small, bite-size pieces and add to the garlic and Kalamata olive mixture. Add 1 teaspoon of balsamic vinegar, and 1 teaspoon of Greek dressing to the skillet and saute the chicken, until cooked.
While the chicken is cooking, prepare the salad mixture. Toss the mixed greens into a large bowl. Add the diced red pepper, red onion, cucumber, and halved grape tomatoes. Add the remaining halved, Kalamata olives to the salad. Add the crumbled, feta cheese, chopped Cilantro and 1/4 cup light greek dressing. Mix well.
Once the chicken is done, remove from skillet and pour onto the salad mixture. Should be served warm and as a main course.