Greek Salad With Oregano Marinated Chicken Recipe

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Greek Salad With Oregano Marinated Chicken

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Ingredients:

Serving

1 lemon, juiced
2 tbsp extra-virgin olive oil
1 tsp dried oregano
1 couple good pinches salt
10 grinds black pepper
4 boneless skinless chicken breasts (6-7 oz)
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 lemon, juiced
2 garlic cloves, smashed with the side of your chef's knife
1 tsp dried oregano
3 pinches salt
10 -15 grinds black pepper
2 -3 romaine lettuce hearts
1 english cucumber, peeled , cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes, cored and cut into 1/2-inch chunks (about 3/4-lb)
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olive, coarsely chopped
1/4 cup crumbled feta cheese

Directions:

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	228.67 Kcal (957 kJ)
Calories from fat	182.46 Kcal
		% Daily Value*
Total Fat	20.27g	31%
Cholesterol	23.68mg	8%
Sodium	336.27mg	14%
Potassium	150.56mg	3%
Total Carbs	4.37g	1%
Sugars	1.36g	5%
Dietary Fiber	1g	4%
Protein	7.46g	15%
Vitamin C	11.4mg	19%
Vitamin A	0.1mg	2%
Iron	0.4mg	2%
Calcium	48mg	5%

Amount Per 100 g
Calories	211.12 Kcal (884 kJ)
Calories from fat	168.45 Kcal
		% Daily Value*
Total Fat	18.72g	31%
Cholesterol	21.87mg	8%
Sodium	310.46mg	14%
Potassium	139.01mg	3%
Total Carbs	4.04g	1%
Sugars	1.25g	5%
Dietary Fiber	0.92g	4%
Protein	6.89g	15%
Vitamin C	10.5mg	19%
Vitamin A	0.1mg	2%
Iron	0.4mg	2%
Calcium	44.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.1

Points
6

PointsPlus

Good Points

saturated fat free

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