Ingredients
-
1/4 cup fat-free low-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 fresh ground black pepper
-
cooking spray
-
8 cups romaine lettuce, torn
-
1 cup cucumber, sliced
-
4 plum tomatoes, quartered lengthwise
-
1/4 cup feta cheese, crumbled
-
1 garlic clove, minced
-
2 slices red onions, 1/4 inches thick (separate into rings)
-
8 kalamata olives, pitted and halved
-
1 lb boneless skinless chicken
Instructions
- Prepare grill or broiler.
- Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
- Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
- Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
- Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
- Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).