|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|
|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|
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.
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.
To prepare Greek Salad, combine first seven ingredients in a large bowl and toss. Gently stir in greens.
To serve, divide Greek Salad among plates and top with chicken.