Greek Salad with Oregano Marinated Chicken
- Yield: 4 to 6 servings
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
Instructions
- 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.
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