Sun 7 Oct 2007
Greek Salad With Grilled Chicken
Recipes for Grilled Chicken
1/4 cup fat-free, less-sodium chicken broth
2 Tbsp. red wine vinegar
1 tsp. sugar
1 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 garlic clove, minced
4 (4-oz.) skinless, boneless chicken breast halves
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 oz.) crumbled feta cheese
1. Prepare grill or broiler.
2. Combine the first eight 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 five minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.
4. Combine the romaine lettuce and the next four ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among four plates; top each serving with sliced chicken, and sprinkle with feta cheese.
Makes 4 servings
(serving size: 2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese). Nutritional values per serving: 231 calories (30 percent from fat), 7.7g fat (2.1g sat, 3.9g mono and 1g poly), 30.3g protein, 10.3g carbohydrate, 3.4g fiber, 72mg cholesterol, 2.9mg iron, 613mg sodium and 110mg calcium.Print This Post