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Greek Salad With Grilled Chicken

Yunhee Kim
Yield Makes 4 servings (serving size: 1 1/4 cups salad and 3 ounces chicken)
Postworkout salad. Prep: 20 minutes; Cook: 4 minutes; Stand: 5 minutes.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • Olive oil cooking spray
  • 12 ounces skinless, boneless chicken breast
  • 1 1/2 pounds plum tomatoes, halved, seeded, and quartered (about 6–8 tomatoes)
  • 1/2 large seedless cucumber, halved lengthwise and thinly sliced
  • 1/2 small red onion, thinly sliced
  • 3 ounces feta cheese, crumbled
  • 1/3 cup pitted kalamata olives, halved
  • 3 tablespoons chopped fresh mint, divided
  • 4 cups torn romaine lettuce

Nutrition Information

  • calories 312
  • fat 20 g
  • satfat 6 g
  • monofat 12 g
  • polyfat 2 g
  • protein 22 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 66 mg
  • iron 1 mg
  • sodium 568 mg
  • calcium 141 mg

How to Make It

  1. Whisk together the olive oil, lemon juice, and honey. Add 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside.

  2. Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Transfer to a cutting board; let stand 5 minutes.

  3. In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and half the mint with vinaigrette. Slice chicken into 1/2-inch strips, add to salad, and toss gently. Place 1 cup romaine on each of 4 plates, top with chicken mixture and remaining mint.