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

How to Make It

Step 1

Prepare grill or broiler.

Step 2

Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Step 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.

Step 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.

Ratings & Reviews


June 17, 2015
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!

EICrabb's Review

March 25, 2013
This was delicious. I doubled the dressing and might try adding yogur next time.

JavaJenny's Review

June 27, 2011
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.

EllenDeller's Review

July 13, 2010
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.

cookingwheat's Review

June 04, 2009
This is excellent, and so easy. Marinate the chicken the day before, and serve with flatbread -- 30 minutes from start to table, and even our 2 and 5 year olds love it.

blhill's Review

April 24, 2009
This was a very good, easy recipe. I used a rotisserie chicken, doubled the dressing and added a splash of balsamic vinegar. It's great for a weeknight meal.

texacaliutagirl's Review

April 13, 2009
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.

Kimber's Review

December 19, 2008
Delicious. I used a rotisserie chicken from the deli to save time. I served it for a main dish for lunch with a delicious crusty bread. I will make this over and over. Even my kids loved it.