Greek Chicken Salad
We added grilled chicken to the classic feta cheese, tomato, and cucumber salad, making it a main dish recipe that's loaded with flavor.

Prep Time:
30 mins
Total Time:
4 hrs 42 mins
Servings:
Makes 4 servings.
Ingredients
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4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
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1 Tbsp. lemon juice
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1 Tbsp. olive oil
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1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
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2 cloves garlic, minced
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1/4 tsp. ground black pepper
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3 medium cucumbers, seeded and coarsely chopped
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2 medium red and/or yellow tomatoes, coarsely chopped
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1/2 cup sliced red onion
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Mixed salad greens
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1/3 cup bottled reduced-calorie creamy cucumber salad dressing
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1/2 cup crumbled feta cheese (2 oz.)
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1/4 cup pitted Kalamata olives or ripe olives
Directions
1.
Place chicken in a resealable plastic bag set in shallow dish. For marinade, in small bowl combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate, refrigerated for 4 to 24 hours, turning bag occasionally.
2.
Meanwhile, in medium bowl combine cucumbers, tomatoes, and onion; set aside.
3.
Drain chicken, discarding marinade. Place chicken on rack of uncovered grill directly over medium coals. Grill 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F), turning once.
4.
Transfer chicken to cutting board; cut into bite-size pieces. Toss with cucumber mixture. Serve on salad greens. Drizzle with salad dressing. Sprinkle feta cheese and olives. Makes 4 servings.
Nutrition information
Calories 331, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 95 mg, Sodium 631 mg, Carbohydrate 17 g, Fiber 3 g, Protein 38 g. Daily Values: Vitamin A 0%, Vitamin C 38%, Calcium 16%, Iron 12%. Exchanges: Vegetable 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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