Greek Salad Olive-Grilled Chicken

Show/Hide Greek Salad Olive-Grilled Chicken
Serves 6 | Prep/Cook Time: 1 Hr 40 Min
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Calories
540
Protein
36g
Sodium
870mg
Sat.Fat
9g
Sugar
4g
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
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.
Perdue