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Greek Chicken Salad

Makes: 4 servings
Prep 30 mins Marinate 4 hrs to 24 hrs Grill 12 mins
Greek Chicken Salad
Ingredients
  • 4  skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
  • 1  tablespoon  lemon juice
  • 1  tablespoon  olive oil
  • 1  tablespoon  snipped fresh oregano or 1 tsp. dried oregano, crushed
  • 2  cloves garlic, minced
  • 1/4  teaspoon  ground black pepper
  • 3  medium cucumbers, seeded and coarsely chopped
  • 2  medium red and/or yellow tomatoes, coarsely chopped
  • 1/2  cup  sliced red onion
  •  Mixed salad greens
  • 1/3  cup  bottled reduced-calorie creamy cucumber salad dressing
  • 1/2  cup  crumbled feta cheese (2 oz.)
  • 1/4  cup  pitted Kalamata olives or ripe olives
Directions

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.

Nutrition Facts (Greek Chicken Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 331,
  • Fat, total (g) 12,
  • chol. (mg) 95,
  • sat. fat (g) 3,
  • carb. (g) 17,
  • fiber (g) 3,
  • pro. (g) 38,
  • vit. A (IU) 1312,
  • vit. C (mg) 22,
  • sodium (mg) 631,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Vegetables () 3,
  • Lean Meat () 5,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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