Greek Salad with Grilled Chicken Breast

By treeman

Ingredients

• 3/4 cup chicken broth, fat-free, less-sodium
• 6 tablespoons red wine vinegar
• 6 teaspoons olive oil
• 3 teaspoons sugar
• 3 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 3 garlic cloves, minced
• 4 chicken breast halves, skinless, boneless, 4 oz each
• cooking spray
• 10 cups romaine lettuce, torn
• 1 cup cucumber, sliced, about 1 medium
• 15 kalamata olives, pitted, halved
• 5 plum tomatoes, quartered lengthwise
• 4 (1/4" thick) red onion slices, separated into rings
• 1/2 cup feta cheese, crumbled

Preparation

Step 1

1. Prepare Grill or broiler

2. Combine first 8 ingredients in a small bowl. Brush chicken with 6 tablespoons dressing; set remaing dressing aside

3. Place chicken on grill rack or broiler pan coated with cooking spray; cook 15 minutes on first side and 5 minutes on the other side or until chicken is done. Cut into 1/4" thick slices.

4. Combine romaine lettuce and next 4 ingredients in a large bowl; toss with remaing salad dressing. Divide salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.