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)

Recipe from

Nutritional 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

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.

Note:

August 2001