GREEK – STYLE CHICKEN WITH LEMON – PAPRIKA – GARLIC / NEW SUMMER SQUASH WITH GREEN ONION & FAUX BACON / GREEK SALAD WITH FETA & WALNUTS IN BALSAMIC – HONEY DRESSING

–4 chicken tenderloins or breast strips

–lemon pepper (bottled)

–lemon juice

–paprika (bottled)

–garlic salt (bottled)

–salt and pepper

–olive oil

–summer squash (5 tiny, fresh)

–onion (one-half, sliced)

–green onions (2 stalks)

–Bac’n pieces

–spring mix salad greens

–feta cheese (one-half package)

–balsamic vinegar

–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.

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