Source: Simply in Season
Made July 18, 2012
Yield: 4 servings
Time to prepare: 20-30 minutes
The basic procedure consists of four steps, all quick:
- Make dressing
- Grill chicken using a few tablespoons of dressing as a marinade
- Chop or slice vegetables and toss with greens
- Complete assembly of salad with chicken, dressing and toppings.
A great summer meal in itself.
Greek Salad with Grilled Chicken
Ingredients for dressing
¼ cup (60 ml) chicken broth
2 Tbsp. red wine vinegar
1 Tbsp. fresh oregano (1 tsp. dried oregano)
2 tsp. olive oil
1 tsp. sugar
½ tsp salt
½ tsp pepper
1 clove garlic, minced
1 lb (500 g) skinless, boneless chicken breasts
8 cups (2 L) lettuce or mixed salad greens torn in pieces
1 cup (250 ml) sliced cucumbers
1 cup (250ml) chopped tomatoes
2 slices red onion, separated into rings
¼ cup (60 ml) feta cheese, crumbled
8 pitted Kalamata olives
Combine ingredients for dressing in a small bowl.
Turn on grill or broiler
Brush chicken breasts with 2 Tbsp. of the dressing.
Coat grill or broiler pan with cooking spray
Grill or broil chicken 5 minutes on each side or until done.
Cut into slices about ¼ inch (5 mm) thick.
Combine lettuce or greens, cucumbers, tomatoes and onion rings in a large bowl.
Toss with the dressing.
Divide onto serving plates.
Top each serving with chicken.
Sprinkle with feta cheese and garnish with olives.