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Greek Salad Olive-Grilled Chicken
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"Can't wait to try this."
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Greek Salad Olive-Grilled Chicken

Greek Salad Olive-Grilled Chicken

Serves 6 | Prep/Cook Time:
  • Calories 540
  • Protein 36g
  • Sodium 870mg
  • Sat.Fat 9g
  • Sugar 4g
Nutritional Information
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.

Ingredients
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
Instructions
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.

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