Greek Salad with Grilled Chicken

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

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.