–4 chicken tenderloins or breast strips
–croutons (seasoned, packaged)
–chicken broth (non-fat, low sodium)
–tomatoes (1, medium)
–feta cheese (one-half package)
–black olives (1, small can)
–avocado (1, medium)
–mushrooms (6 to 8, sliced)
–red wine (cooking wine is fine)
–salt and pepper
–pine nuts (one-half small package)
1 – Place one-third cup of croutons in a plastic bag. With the back of an ice cream scoop, crush the croutons against the kitchen counter. Place the chicken in a separate plastic bag. Season with salt, pepper, oregano, lemon pepper, and olive oil. Pour the crushed croutons into the bag with the chicken. Shake well. Place the chicken in a covered baking dish. Add a small amount of lemon juice and a small amount of chicken broth. Season with olive oil. Set aside.
2 – Place one-third package of salad greens in a mixing bowl. Chop the tomato and add to the bowl. Cut open the avocado, and then dice, and then add to the bowl. Add feta cheese, black olives, mushrooms, red wine (just a bit), lemon juice, salt, pepper, pine nuts, and olive oil. Fold all together. Transfer to serving bowl.
3 – Microwave the chicken on high for 5 minutes.
4 – Serve the chicken hot, with the cold salad as a side.