Greek Salad with Oregano Marinated Chicken

Recipe by Recipe Editor

Holly Clegg

Ingredients

Vinaigrette:: 3tablespoons red wine vinegar; 3tablespoons lemon juice; 2teaspoons Dijon mustard; 1teaspoon minced garlic; 1teaspoon dried oregano leaves; 1/4cup plain nonfat yogurt; 2tablespoons olive oil; pinch sugar
Salad:: 3tablespoons lemon juice; 1tablespoon olive oil; 1teaspoon dried oregano leaves; -- Salt and pepper; 1 1/2pounds boneless, skinless chicken breasts; 4cups mixed greens; 1cup peeled, cubed, cucumber chunks; 1cup cherry or grape tomatoes, halved; 1/2cup coarsely chopped red onion; 1/3cup pittted coarsely chopped kalamata olives; 1/4cup crumbled reduced-fat feta cheese; 3tablespoons pine nuts, toasted

To prepare the vinaigrette: In small bowl, whisk together vinegar, lemon juice, mustard, garlic, and oregano. Stir in yogurt and then add olive oil, mixing well. Add sugar, if desired. Makes about 2/3 cup dressing
To prepare the salad: In plastic ziptop bag or glass container, combine lemon juice, olive oil, oregano, and salt and pepper. Add chicken breasts, thoroughly coating with mixture.
Marinate in refrigerator atleast 30 minutes and up to 4 hours. Discard marinade and cook chicken on nonstick grill pan or skillet coated with nonstick cooking spray 4 to 5 minutes on each side or until done. Remove from pan and slice. Set chicken aside.
In large bowl, combine greens, cucumber, tomatoes, onion, olives and cheese. Toss salad with vinaigrette and top with chicken strips.