pat's Recipe

Greek Chicken Salad

Category: Greek Salads

4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
1 Tbsp.lemon juice
1 Tbsp.olive oil
1 Tbsp.snipped fresh oregano or 1 tsp. dried oregano, crushed
2 clovesgarlic, minced
1/4 tsp.ground black pepper
3 mediumcucumbers, seeded and coarsely chopped
2 mediumred and/or yellow tomatoes, coarsely chopped
1/2 cupsliced red onion
Mixed salad greens
1/3 cupbottled reduced-calorie creamy cucumber salad dressing
1/2 cupcrumbled feta cheese (2 oz.)
1/4 cuppitted Kalamata olives or ripe olives

1. Place chicken in a resealable plastic bag set in shallow dish. For marinade, in small bowl combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate, refrigerated for 4 to 24 hours, turning bag occasionally.

2. Meanwhile, in medium bowl combine cucumbers, tomatoes, and onion; set aside.

3. Drain chicken, discarding marinade. Place chicken on rack of uncovered grill directly over medium coals. Grill 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F), turning once.

4. Transfer chicken to cutting board; cut into bite-size pieces. Toss with cucumber mixture. Serve on salad greens. Drizzle with salad dressing. Sprinkle feta cheese and olives.
Makes 4 servings.