Greek Chicken Salad

Particularly as the weather gets warm, main-course salads become a staple in my diet. Aside from the fresh, crunchy, healthiness of salads, I love the blank palette they provide for my culinary creativity, as well as the opportunity to use up small amounts of odds and ends of ingredients. This recipe started with nothing more than the goal of using up some of the black olives leftover from Mediterranean Tuna Pizza and the notion of making a salad without having to go shopping for any more ingredients. This palette of Mediterranean flavors is an excellent choice for dinner or lunch, weekday or weekend, whether the sun is shining or the skies are gray and the rain is pouring down.

Not only do these ingredients make a great salad, but they also make for a fantastic wrap. I cooked an extra chicken breast, chopped up extra olives, tomatoes, and cheese and put all these ingredients into a couple of tortillas for some delicious wraps for my husband and I for lunch the next day with minimal extra effort. I'm always a fan of a recipe that makes leftovers or can do double-duty and be made into something new for lunch the next day.

Greek Chicken Salad
serves 2

8 oz. boneless, skinless chicken breast
4 oz. baby salad greens
1/4 cup sliced black olives
1/4 cup chopped olive-oil packed sun-dried tomatoes
1/4 cup crumbled feta cheese
Salad dressing, for serving (olive oil vinaigrette works well)

1. Cook chicken breast until internal temperature reaches 170 degrees F. Let rest for at least 5 minutes and cut into bite-size pieces.

2. Meanwhile, assemble the rest of the salad. Divide the greens evenly between two plates and top each with half of the olives, sun-dried tomatoes, and feta cheese. Distribute the chicken between the two plates, drizzle with your favorite dressing, and serve.