Thai Chicken Salad with Peanut Dressing
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Ingredients
- 4 T olive oil
- 1.25 lbs Chicken Tenders
- Salt & Pepper
- 1/4 C White Wine Vinegar
- 1 T Snipped Fresh Thyme
- 1 T Splenda
- 1/4 t Salt
- 1/4 t Pepper
- 1 Med. Cucumber or Summer Squash
- Feta Cheese, Crumbled
- 2 Tomatoes Sliced
Ingredients
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Instructions
- In large skillet heat 1 tablespoon oil medium heat. Sprinkle chicken with salt and pepper. Cook tenders in hot oil until no longer pink, 8- 10 minutes. Mix three tablespoons oil, vinegar, thyme, Splenda, salt and pepper in a screw jar and shake well. Arrange chicken on platter, top with veggies and cheese.
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