Greek Salad with Oregano Marinated Chicken

Holly Clegg
  • Yield: 4 to 6 servings


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
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


  1. 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
  2. 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. 
  3. 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.
  4. In large bowl, combine greens, cucumber, tomatoes, onion, olives and cheese. Toss salad with vinaigrette and top with chicken strips.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 271
  • Fat 13g
  • Saturated Fat 2g
  • Cholesterol 68mg
  • Sodium 328mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 4g
  • Protein 30g