Greek Salad with Grilled Chicken
- 1/4 cup fat-free (less-sodium chicken broth)
- 2 Tbs red wine vinegar
- 1 tsp sugar
- 1 tsp dried oregano
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 garlic clove (minced)
- 4 skinless ((4-ounce) boneless chicken breast halves)
- Cooking spray
- 8 cups torn romaine lettuce
- 1 cup sliced cucumber (about 1 small)
- 8 pitted kalamata olives (halved)
- 4 plum tomatoes (quartered lengthwise)
- 2 slices red onion ((1/4-inch-thick) separated into rings)
- 1/4 cup crumbled feta cheese ((1 ounce))
- Prepare grill or broiler.
- Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.
- Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.
- Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.
