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Prep/Cook Time: 40 minutes + marinate time
Servings: 6
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Average User Ratings:
 
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Ingredients
3 packages PERDUE® Fresh Split Chicken Breasts
1/4 cup olive oil
1 (4 1/2 ounces) jar prepared olive tapenade
1/4 cup lemon juice
1/4 cup chopped fresh oregano
Greek Salad:
1 cup grape tomatoes, halved
12 pitted kalamata olives
6 ounces feta cheese, cubed
1/2 small red onion, diced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano
8 cups mixed greens, preferably spinach, arugula and romaine
Instructions
- Place first four ingredients into a resealable plastic bag; add chicken, seal bag and shake gently to coat chicken with marinade. Refrigerate 4 to 24 hours.
- Preheat grill to medium-high heat. Remove chicken from bag and discard marinade. Arrange chicken on grill. Close lid and open vents. Cook chicken for about 30 minutes or until a meat thermometer inserted in thickest part of breast registers 170°F, turning occasionally to cook all pieces evenly.
- To prepare Greek Salad, combine first seven ingredients in a large bowl and toss. Gently stir in greens.
- To serve, divide Greek Salad among plates and top with chicken.
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 Nutrition Facts
Serving Size 317g Servings Per Recipe 6 Amount Per Serving (* % of Daily Value) Calories 540 (27%)
Total Fat 41g (63%)
Saturated Fat 9g (45%)
Trans Fat 0g
Cholesterol 105mg (35%)
Sodium 870mg (36%)
Total Carbohydrate 9g (3%)
Fiber 2g
Sugars 4g
Protein 36g
Calcium 20% Iron 15% * Percent of Daily Values are based on a 2,000 calorie diet.
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