Recipe: Kroger Hot Greek Chicken Salad

KROGER HOT GREEK CHICKEN SALAD

8 (5 1/3 oz pieces) skinless boneless chicken thighs
1/4 cup cornstarch
3 tablespoons oil, divided use
2 cups cauliflower flowerets
1/2 pound whole fresh green beans, trimmed
2 small zucchini, thinly sliced
1 garlic clove, crushed
1 (8 ounce) can tomato sauce
2 tablespoons water
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried rosemary leaves, crushed
2 small tomatoes, quartered
1/2 cup sliced pitted Greek black olives
TO SERVE:
8 crisp lettuce leaves
1 cup crumbled feta cheese

Cut chicken into 1/2-inch cubes. In shallow dish, place cornstarch. Add cubed chicken and roll to coat.

In large fry pan, place 2 tablespoons oil and heat to medium high temperature. Add chicken and stir fry about 4 minutes or until firm and lightly browned, remove chicken from fry pan; set aside.

Add remaining oil to pan and heat to high temperature. Add cauliflower, green beans, zucchini and garlic; stir fry about 2 minutes or until vegetables are crisp and tender.

Return chicken to pan. Add tomato sauce, water, garlic salt, oregano and rosemary. Reduce heat to low temperature. Cover and simmer 5 minutes.

Stir in tomatoes and olives.

TO SERVE:
Arrange lettuce on serving dish. Spoon chicken over lettuce. Sprinkle with feta.

Servings: 8
Source: Kroger Company