Grilled Greek Chicken Salad

(Courtesy of Diabetic Living)

 

Ingredients:

4 skinless boneless chicken breast halves (1 1/4- 1 1/2 lb. total)

1 Tbsp. lemon juice

1 Tbsp. olive oil

1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed

2 cloves garlic, minced

1/4 tsp. ground black pepper

3 medium cucumbers, seeded and coarsely chopped

2 medium red and/or yellow tomatoes, coarsely chopped

1/2 c. sliced red onion

Mix salad greens (optional)

1/3 bottled reduced-calorie creamy cucumber salad dressing

1/2 c. crumbled feta cheese (2 oz.)

1/4 c. pitted kalamata olives or ripe olives

 

Directions:

Place chicken in a resealable plastic bag set in a shallow dish.  For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic and pepper.  Pour over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator for 4-24 hours, turning bag occasionally.

 

Meanwhile, in a medium bowl, toss together cucumbers, tomatoes and red onion.

 

Drain chicken, discarding marinade.  Place chicken on the rack of an uncovered grill directly over medium coals.  Grill for 12-15 mintues or until tender and no longer pink (170 degrees), turning once.

 

Transfer chicken to a cutting board; cut into bite-size pieces.  Toss with cucumber mixture.  If desired, serve on salad greens.  Drizzle salad dressing over.  Sprinkle with feta cheese and olives.

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