Chicken Crepes Recipe

Grilled Chicken Salad in a Crepe with Balsamic Dressing

It's delicious and healthy!

Ingredients:

• 1 package of chicken tenders (about 8 pieces)
• 7 tbsp of olive oil, divided
• 1 tbsp of butter
• 1 tbsp of lemon juice
• 1 tbsp of chopped fresh thyme leaves
• 1 tbsp of chopped fresh rosemary leaves
• ½ tsp of salt
• ¼ tsp of freshly ground pepper
• 3 tbsp of balsamic vinegar
• 1 garlic clove, minced
• 1 cup mixed salad greens
• 1 red onion, sliced into rings
• ½ cup of feta cheese crumbles
• 4 basic crepes

If you made your crepes ahead of time, remove from refrigerator (or freezer), wrap them in foil and warm in a 325-degree oven for 10-15 minutes until heated through.

Meanwhile, melt butter and 2 tablespoons of olive oil in a large skillet over medium heat. Sauté chicken tenders for 3 minutes on each side until golden brown. I use a cast-iron fry pan for this recipe and it works beautifully. Set chicken aside; keep warm by covering with tin foil.

Add garlic to the same pan. Stir and cook for 30 seconds. Add vinegar and remaining 4 tablespoons of olive oil, stirring together for 30 seconds more. Remove from heat.

Assemble crepes: Lay each crepe on the final serving dish. Place 2 chicken tenders in each crepe. Add several leaves of salad greens, 2-3 onion rings and a sprinkle of feta to each crepe. Top with 1 tablespoon of the warm balsamic vinegar dressing. Roll up. Repeat with remaining crepes and serve immediately.

Yield: 4 servings (1 crepe roll each)

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