Greek Salad with Grilled Chicken

Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese)

Ingredients

• 1/4  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  red wine vinegar
• 1  teaspoon  sugar
• 1  teaspoon  dried oregano
• 2  teaspoons  olive oil
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 4  (4-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 8  cups  torn romaine lettuce
• 1  cup  sliced cucumber (about 1 small)
• 8  pitted kalamata olives, halved
• 4  plum tomatoes, quartered lengthwise
• 2  (1/4-inch-thick) slices red onion, separated into rings
• 1/4  cup  (1 ounce) crumbled feta cheese

Preparation

Prepare grill or broiler.

Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.

Nutritional Information

Calories:

231 (30% from fat)

Fat:

7.7g (sat 2.1g,mono 3.9g,poly 1g)

Protein:

30.3g

Carbohydrate:

10.3g

Fiber:

3.4g

Cholesterol:

72mg

Iron:

2.9mg

Sodium:

613mg

Calcium:

110mg