Community Recipe
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Sizzling Greek Salad Menu

• Oregano breadsticks: Brush refrigerated breadstick dough with 1 tablespoon olive oil; sprinkle with 1 teaspoon dried oregano. Separate the dough into individual breadsticks. Place dough sticks on a baking sheet coated with cooking spray. Bake at 375 degrees for 13 minutes or until lightly browned.

• Lime sherbet

GAME PLAN

1. Prepare grill or broiler; preheat oven

2. While grill and oven are heating:
• Make salad dressing
• Brush chicken with dressing

3. While chicken is grilling:
• Bake breadsticks
• Prepare salad ingredients

QUICK TIP: Prepare the dressing up to a week in advance; cover and store it in the refrigerator. Try making a double or triple batch to have on hand for quick, throw-together salads or to use as a marinade.

Greek Salad with Grilled Chicken

Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

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

Preparation

Prepare grill or broiler.

Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

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.

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.

Cooking Light AUGUST 2001