Greek Salad with Grilled Chicken

Yield: 4 (2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese)
Source: Cooking Light, AUGUST 2001
Comments from a CA Kitchen: This was the most classic Greek salad I have found on the CL website. I did not make it with chicken as I served it as a side with lamb moussaka but there are a lot of rave reviews so I will Definitely try it with chicken. It would be a good hearty lunch for 4 points..

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

INSTRUCTIONS:

  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.

NUTRITIONAL INFO:

H.U: 4.5 per serving
CALORIES 231 (30% from fat); FAT 7.7g (satfat 2.1g, monofat 3.9g, polyfat 1g); PROTEIN 30.3g; CARBOHYDRATE 10.3g; FIBER 3.4g; CHOLESTEROL 72mg; IRON 2.9mg; SODIUM 613mg; CALCIUM 110mg;

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