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© Meredith Corporation. All rights reserved. Used with permission.
In large skillet, heat 1 tablespoon oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper to taste. Cook chicken in hot oil for 8 to 10 minutes, turning once, until no pink remains.
In a screw-top jar, combine the remaining 4 tablespoons oil, vinegar, thyme, sugar and 1/4 teaspoon each salt and pepper; shake to combine.
On 4 dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, olives and feta (if using). Drizzle vinaigrette over salads.