Yield: 4 Servings
|4||Boneless; skinless chicken breast halves, cut into 1/3 inch wide strips|
|2 tablespoons||Olive oil|
|1 can||(14 1/2 ounce) diced tomatoes|
|2 larges||Cloves garlic; minced|
|½ cup||Pitted kalamata olives; chopped|
|2 teaspoons||Chopped oregano|
|1||Head lettuce of choice or 2; (6 ounce) bags salad greens|
This was published in the July 29, 1998 issue of the Los Angeles Times in an article called, "Quick Fix" by Janet McCracken. She suggests that arugula and fresh spinach are good mixed with other greens in this salad.
1. Season chicken with salt and pepper to taste (add salt carefully because olives and capers will add saltiness).
2. Heat large skillet over medium high heat and add olive oil. When oil is hot and smoky, add chicken and sauté until cooked through and juices run clear when pricked with fork, about 5 minutes. Remove chicken from skillet and set aside.
3. Add tomatoes with juice to skillet. Add garlic and simmer 5 minutes. Add capers, olives and oregano and simmer 2 minutes. Remove from heat. Taste and adjust seasoning.
4. Add reserved chicken and toss to coat with sauce. Let sit 5 minutes, stirring occasionally to release steam, until cooled slightly.
5. Put greens in large bowl and toss with chicken mixture. Serve immediately.
329 calories; 889 mg sodium; 99 mg cholesterol;14 grams fat; 9 grams carbohydrates; 43 grams protein; 1.69 grams fiber.
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@...> on Aug 09, 1998, converted by MM_Buster v2.0l.