–4 chicken tenderloins or breast strips
–lemon pepper (bottled)
–garlic salt (bottled)
–salt and pepper
–summer squash (5 tiny, fresh)
–onion (one-half, sliced)
–green onions (2 stalks)
–spring mix salad greens
–feta cheese (one-half package)
–toasted walnuts (toast in microwave briefly, don’t let burn)
1 – Place chicken in a covered baking dish with a little water and a generous amount of lemon juice. Season the chicken with salt, pepper, paprika, garlic salt, and olive oil. Set aside.
2 – Slice the one-half onion, and place in the bottom of a covered baking dish. Peel and slice the squash. Place on top of the onion. Cut green onion into one-fourth inch pieces, and sprinkle on top. Season with salt, pepper, paprika, Bac’n pieces, and olive oil. Microwave on high for 4 minutes.
3 – Mix together balsamic vinegar, extra virgin olive oil, and honey, equal parts in a small bowl; this is the dressing. Place salad greens, feta cheese, and toasted walnuts in a mixing bowl. Season with salt and pepper. Add the dressing (to taste). Stir well.
4 – Microwave the chicken for 5 minutes on high.
5 – Serve the salad as the first course. Then serve the chicken hot, with the squash as a side.
–chicken adapted from allrecipes.com; other recipes original.