Name: Greek Salad With Grilled Chicken
Yield: 4 servings
Ingredients: 1/4 cup fat-free, less-sodium chicken broth; 2 tablespoons red wine vinegar; 1 teaspoon sugar; 1 teaspoon dried oregano; 2 teaspoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 garlic clove, minced; 4 (4-ounce) skinless, boneless chicken breast halves; Cooking spray; 8 cups torn romaine lettuce; 1 cup sliced cucumber (about 1 small); 8 pitted kalamata olives, halved; 4 plum tomatoes, quartered lengthwise; 2 (1/4-inch-thick) slices red onion, separated into rings; 1/4 cup (1 ounce) crumbled feta cheese

Servings: 4 persons

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups torn romaine lettuce
1 cup sliced cucumber (about 1 small)
8 pitted kalamata olives, halved
4 plum tomatoes, quartered lengthwise
2 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese

1
Prepare grill or broiler.
2
Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.
3
Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.
4
Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Greek Salad With Grilled Chicken

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