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Greek Salad with Grilled Chicken
1/4 cup fat-free, less-sodium chicken broth<TABLE cellSpacing=0 cellPadding=0 width=180 align=right border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD width=10>
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</TD></TR></TBODY></TABLE>2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, 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 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese
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.
Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese)
1/4 cup fat-free, less-sodium chicken broth<TABLE cellSpacing=0 cellPadding=0 width=180 align=right border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD width=10>
<TABLE cellSpacing=0 cellPadding=0 width=160 border=0><TBODY><TR><TD class=DDDDCC><TABLE cellSpacing=1 cellPadding=3 width=160 border=0><SCRIPT>writeAvgRating();</SCRIPT><TBODY><TR><TD class=EEEEDD align=middle></TD></TR><TR><TD class=FFFFFF width=150><SCRIPT>writeViewRatingsLink();</SCRIPT></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><TABLE cellSpacing=0 cellPadding=0 width=160 border=0><TBODY><TR><TD>
</TD></TR></TBODY></TABLE>2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, 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 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese
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.
Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese)