Susan ReynoldsGreek Salad Olive-Grilled Chicken
In The Fresh Meat Case
Greek Salad Olive-Grilled Chicken
In The Fresh Meat Case
PREP TIME: 1hr COOK TIME: 40min
Serves 6
- 540
Calories - 36g
Protein - 870mg
Sodium - 9g
Sat. Fat - 4g
Sugar 
Ingredients
1/4 cup olive oil
1 (4 1/2 oz.) 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 oz. feta cheese, cubed
1/2 small red onion, diced
1/4 cup extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano
8 cups mixed greens, preferably spinach, arugula and romaine
Step 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.
Step 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.
Step 3
To prepare Greek salad, combine first seven ingredients in a large bowl and toss. Gently stir in greens.
Step 4
To serve, divide Greek salad among plates and top with chicken.
Greek Salad Olive-Grilled Chicken
55 MIN
