World Famous Recipes

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

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 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.