Greek Salad Olive-Grilled Chicken

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PERDUE^® Fresh Split Chicken Breasts

In The Fresh Meat Case

Greek Salad Olive-Grilled Chicken

PERDUE® Fresh Split Chicken Breasts

In The Fresh Meat Case

Made With:

PERDUE^® Fresh Split Chicken Breasts

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.

Ingredients

3 pkg. PERDUE^® Fresh Split Chicken Breasts

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.