Chicken Chop Salad Recipe

Created by Sunnyside High School, Fresno, CA | Kate Shelton, 2015 | Edited by Delphine Remy

Yields: 2-4 servings | Total time: 30 minutes

An explosion of colors, flavors and textures!

Ingredients:

• 1 cucumber, peeled
• 2 bell peppers of different colors (yellow and red for example)
• ½ red onion
• 1 container goat cheese crumbles
• 1 package uncooked chicken tenders
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. olive oil
• Salt and pepper to taste

Instructions:

• Heat a pan over medium heat and add 1 Tbsp. olive oil.
• Sauté the chicken tenders for about 5 minutes on each side. Season with salt and pepper.
• While the chicken tenders are baking, chop all the vegetables and toss together in a large bowl.
• Allow chicken to cool, then chop tenders into bite-sized pieces and toss everything.
• Sprinkle the desired amount of cheese into the bowl and drizzle salad with balsamic vinegar.
• Toss everything together and serve, it is so YUMMY!

Pro Tip: Omit chicken for a light side salad and goat cheese can be replaced by feta cheese!