| 3 | pkg. PERDUE® 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 |
| 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. |
PERDUE.COM®
Susan Reynolds
