Chicken Salad

Boneless chicken tenders
1 tablespoon Olive oil
Pepper
Desired seasonings

Lettuce or mixed salad greens
Dressing of choice

Optional:
Celery, chopped small
Pecans, chopped
Apple, diced small
Onion, diced
Croutons
Cheese (grated cheddar, parmesan, or crumbled feta is good)


Pan-fry chicken breasts in a skillet with olive oil. Add pepper and seasonings while cooking, turning at least twice. Remove from pan, and cut into small chunks. Return to pan and toss to coat completely with seasonings and oil that are left in pan. Drain on a paper towel to remove excess oil, if desired.

Spread warm chicken pieces over salad greens, add any extra ingredients, and dressing. Serve immediately.

* * * I find that simple season-salt, or salt-free garlic and herb seasoning, or any combination of herbs works well for this. It is good with Ranch, Blue Cheese, or Green Goddess dressings, Zesty Italian, or Catalina (a sweet tomato dressing). You can also make your own balsamic viniagrette.