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SALAD:Grilled Chicken Greek Salad

Source of Recipe

ivillage


List of Ingredients

4 boneless and skinless chicken breasts
1 cup Lemon Pepper Marinade (see below)
1 head of romaine lettuce (about 1 pound)
1 large tomato, diced
1/2 red onion, sliced
1 large cucumber, peeled and chopped
1 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup extra-virgin oilve oil
Juice of 1 lemon
salt and freshly ground black pepper
8 whole peperoncinis

For the Lemon Pepper Marinade:
1 tablespoon black peppercorns
1/4 cup fresh lemon juice
1 8-ounce can chicken broth
1 tablespoon tarragon or white wine vinegar
3/4 cup extra-virgin olive oil
3 fresh garlic cloves, minced




Recipe

To make the Lemon Pepper Marinade:

1. Place the peppercorns in a plastc bag and seal. Pound with a mallet or the bottom of a frying pan to crack the peppercorns.

2. Place the peppercorns and all of the remaining ingredients in a blender and mix until well combined. (Makes 2 cups) Divide this dressing according to chicken preparation directions.

To make the Grilled Chicken Greek Salad:

1. Preheat the grill to medium heat. (Chicken can be pan-fried if you don't have a grill.)

2. To prepare the chicken, cook the chicken breasts on the hot grill, about 4 minutes per side. Baste frequently with 1/2 cup of the Lemon Pepper Marinade. (Discard the dressing used to marinade the chicken because it may contain uncooked bacteria from the chicken.)

3. When cooked, place the grilled chicken breasts on a platter and drizzle 1/2 cup more of the Lemon Pepper Marinade over them. Set aside.

4. In a salad bowl, toss the lettuce, tomato, onion, cucumber, feta, and oregano with 1/2 cup of olive oil and the lemon juice. Season with salt and pepper.

5. Divide among 4 plates. Slice each chicken breast into 1/2-inch strips and lay on top of each salad. Garnish with the peperoncinis.

For Level Two:
Add a handful of kalamata olives.