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Greek Salad with Grilled Chicken

Greek Salad with Grilled Chicken
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield

4 servings (serving size: 2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese)

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

Nutrition Information

  • calories 231
  • caloriesfromfat 30 %
  • fat 7.7 g
  • satfat 2.1 g
  • monofat 3.9 g
  • polyfat 1 g
  • protein 30.3 g
  • carbohydrate 10.3 g
  • fiber 3.4 g
  • cholesterol 72 mg
  • iron 2.9 mg
  • sodium 613 mg
  • calcium 110 mg

How to Make It

  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.