Greek Salad with Grilled Chicken

Greek Salad with Grilled Chicken


Ingredients
1/4 cup fat-free, less-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 freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups torn romaine lettuce
1 cup sliced cucumber (about 1 small)
8 pitted kalamata olives, halved
4 plum tomatoes, quartered lengthwise
2 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese


Preparation
Prepare grill or broiler.
Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.

Yield
4 servings (serving size: 2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese)

Nutritional Information
CALORIES 231(30% from fat); FAT 7.7g (sat 2.1g,mono 3.9g,poly 1g); IRON 2.9mg; CHOLESTEROL 72mg; CALCIUM 110mg; CARBOHYDRATE 10.3g; SODIUM 613mg; PROTEIN 30.3g; FIBER 3.4g

Bump for Ali