Slight changes made; I felt the dressing needed a little salt, added Greek seasoning to the chicken and also added English cucumbers to the salad. Good filling meal.
Greek Chicken Bread Salad
Low in calories and packed with fresh flavors, this Greek Chicken Bread Salad uses ingredients you may already have on hand.
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- Calories: 325
- Fat: 14.2g
- Saturated fat: 3.4g
- Monounsaturated fat: 8.2g
- Polyunsaturated fat: 1.5g
- Protein: 30.5g
- Carbohydrate: 18g
- Fiber: 1.9g
- Cholesterol: 75mg
- Iron: 2.2mg
- Sodium: 562mg
- Calcium: 88mg
- 3 ounces cubed French bread baguette, crust removed
- Cooking spray
- 1 tablespoon chopped fresh oregano
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons minced garlic
- 2 teaspoons grated lemon rind
- 1/8 teaspoon crushed red pepper
- 1 pound skinless, boneless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 3 cups chopped romaine lettuce
- 1 cup sliced red bell pepper (about 1 large)
- 1/2 cup sliced pepperoncini peppers
- 1.5 ounces feta cheese, crumbled (about 1/3 cup)
- 1. Preheat broiler to high.
- 2. Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.
- 3. Reduce oven temperature to 425°.
- 4. Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.
- 5. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes on each side or until browned. Place pan in oven, and bake at 425° for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.
- 6. Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.
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