We love greek salad in our house so by adding grilled chicken you now have a meal. Serve oregano breadsticks on the side. To save time buy packaged, prewashed romaine lettuce. This main dish salad is from Cooking Light.
- 1⁄4 cup fat-free low-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 fresh ground black pepper
- 1 garlic clove, minced
- 1 lb boneless skinless chicken
- cooking spray
- 8 cups romaine lettuce, torn
- 1 cup cucumber, sliced
- 8 kalamata olives, pitted and halved
- 4 plum tomatoes, quartered lengthwise
- 2 slices red onions, 1/4 inches thick (separate into rings)
- 1⁄4 cup feta cheese, crumbled
- Prepare grill or broiler.
- Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
- Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
- Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
- Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
- Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).
I made chicken from another recipe, but the dressing from this recipe is outstanding! So easy to make with ingredients readily on hand, and really tasty!
Excellent greek salad. The dressing really makes this salad good. Basting the chicken with the same salad dressing mixture is an excellent way to blend all the flavors together. Thanks for posting this recipe. Made for My 3 Chefs June 2008.
Been making many variations of Greek Salad for years, but what makes this recipe truly outstanding is the dressing. In all my years of experimenting with vinaigrettes, I never thought to add chicken stock of all things, and WOW...did that make the difference between ordinary and outstanding. It adds a depth of flavour that is just wonderful. The only changes I made to this recipe is that I sliced the chicken into strips, marinated it for a while in some of the dressing, then stirfried it on the stovetop til it was cooked through, all the liquid absorbed, and the chicken was just starting to brown a little (I like it like that). And instead of salt I used Chef's Miracle Blend (a salt plus herb blend). Oh and I increased the garlic to 4 cloves...mmmmm! :-) Thanks for posting this fabulous recipe!