Greek Salad Olive-Grilled Chicken

Back to List

PERDUE^® Fresh Split Chicken Breasts

In The Fresh Meat Case

Greek Salad Olive-Grilled Chicken

PREP TIME: 1hr COOK TIME: 40min
Serves 6

PREP TIME: 1hr COOK TIME: 40min

Serves 6

540
Calories
36g
Protein
870mg
Sodium
9g
Sat. Fat
4g
Sugar

Serving Per Recipe: 6
Amount Per Serving
Calories 540
% Daily Value*
Total Fat 41g	63%
	Saturated Fat 9g	45%
Cholesterol 105mg	35%
Sodium 870mg	36%

Total Carbs 9g	3%
	Dietary Fiber 2g	8%
	Sugars 4g
Protein 36g
Vitamin A %
Vitamin C %
Calcium 20%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® Fresh Split Chicken Breasts

In The Fresh Meat Case

PERDUE^® Fresh Split Chicken Breasts

Find Your Store

Shop Now

Ingredients

3 pkg.PERDUE^® Fresh Split Chicken Breasts

1/4 cupolive oil

1 (4 1/2 oz.)jar prepared olive tapenade

1/4 cuplemon juice

1/4 cupchopped fresh oregano

Greek Salad:

1 cupgrape tomatoes, halved

12 pittedkalamata olives

6 oz.feta cheese, cubed

1/2 smallred onion, diced

1/4 cupextra virgin olive oil

3 tbsp.lemon juice

1 tbsp.chopped fresh oregano

8 cupsmixed 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.