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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Greek Salad with Grilled Chicken

Cooking Light AUGUST 2001

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 30%
  • Fat: 7.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1g
  • Protein: 30.3g
  • Carbohydrate: 10.3g
  • Fiber: 3.4g
  • Cholesterol: 72mg
  • Iron: 2.9mg
  • Sodium: 613mg
  • Calcium: 110mg
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Greek Salad with Grilled Chicken recipe

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