Prep time: 35 minutes
Serving size: 2 cups salad, 3 ounces chicken, 1 tablespoon feta
Dressing:
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
Tip: Prepare the dressing up to a week in advance; cover and store in the refrigerator. (Or, you can cheat and use Pete’s Famous Greek Salad Dressing. I buy it every year at the Greek Food Festival in Little Rock. It, naturally, is not low-fat, but it is terrific.)
Salad:
4 (4 ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups torn romaine
1 cup sliced cucumber
8 pitted Kalamata olves, halved
3 plum tomatoes, quartered lenghwise (Or your favorite fresh from the garden.)
2 (1/4 inch thick) slices red onion, separated into rings. (I prefer mine to be thinner than this.)
1/4 cup (1 ounce) crumbled feta cheese
Prepare grill or broiler. Combine dressing ingredients in a small bowl. Brush chicken with 2 tablespoons dressing; set remaining dressing aside. Place chicken on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until chicken is done. Cut across the bias into thin slices. Combine romaine and next four ingredients in a large bow; toss with remining salad dressing. Divide salad evenly among four plates; top with sliced chicken; sprinkle with feta.
231 calories
