Greek Salad Olive-Grilled Chicken

Serves 6 | Prep/Cook Time: 1 Hr 40 Min

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

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.