Low in calories and packed with fresh flavors, this Greek Chicken Bread Salad uses ingredients you may already have on hand.
Cooking Light JANUARY 2013
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Go to full version of