4 (4-ounce) skinless, boneless chicken breast halves
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
How to Make It
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.
I made this tonight and followed the recipe, except I pan grilled the chicken and added a bit more oregano to the chicken. I also served the chicken on a bed of Angel Hair Pasta. We loved it and it will be on the menu rotation. I have never made salad dressing with Chicken broth before. The dressing is fantastic and so close to the best Greek Dressing I have ever had that I will make it again and again. Very good - Thank you!
I marinated the chicken in balsamic vinegar, smashed capers and olive oil for two hours before grilling. I drizzled some of the dressing onto my salad with a fork. My husband thought the dish was flavorful enough without it! So next time I will only make half the amount of dressing suggested. Delicious, fast and beautiful. Will definitely make again.
Wonderful recipe that pleased everyone in my family. Changes: added 1 tsp. balsamic vinegar to the dressing and used McCormick's "greek seasoning" herb mix instead of oregano. Also put on more cheese and olives for my husband, as well as adding a sprinkle of garbanzo beans and some artichoke hearts. Marinated the chicken three hours in dressing. Great with warm focaccia on the side.
I really enjoyed this salad. I made it as a side dish, and omitted the chicken. I loved the dressing, although I did add a bit of balsamic vinegar and reduced the amount of sugar to 1/4 tsp. Perhaps next time I will use more garlic in the dressing. The salad got great reviews from the people I served it to. I will definitely make this recipe again.