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Greek Salad Olive-Grilled Chicken

Comments

In The Fresh Meat Case

Greek Salad Olive-Grilled Chicken

Greek Salad Olive-Grilled Chicken
Comments

In The Fresh Meat Case

Made With:

PERDUE® Fresh Split Chicken Breasts

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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

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



Rated 5/5 based on 1 customer reviews
Mouth-watering goodness. Serves 6 https://www.perdue.com/recipeimages/vp-tio-pn-0604_367x300_thumb.jpg https://www.perdue.com/recipeimages/vp-tio-pn-0604_367x300_thumb.jpg