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Greek Salad Olive-Grilled Chicken

Greek Salad Olive-Grilled Chicken Recipe

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Prep/Cook Time: 40 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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3 packages
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


  1. 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.
  2. 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. 
  3. To prepare Greek Salad, combine first seven ingredients in a large bowl and toss.  Gently stir in greens. 
  4. To serve, divide Greek Salad among plates and top with chicken.

  • Serving Size 317g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 540

  • Total Fat 41g (63%)

  • Saturated Fat 9g (45%)

  • Trans Fat 0g

  • Cholesterol 105mg (35%)

  • Sodium 870mg (36%)

  • Total Carbohydrate 9g (3%)

  • Dietary Fiber 2g

  • Sugars 4g

  • Protein 36g

  • Vitamin A %

  • Vitamin C %

  • Calcium 20%

  • Iron 15%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



mack - melbourne, VT 4/7/2008 8:01:53 PM
This dish is very good.
Jean Ochrzcin - Saint Inigoes, MD 8/29/2007 4:07:48 PM
I'm a lousy cook but even I mangaged to do this one right. It's delicious!

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