Ingredients

The following ingredients have 5 Servings
  • 1 ½ pounds boneless chicken breasts
  • ¼ cup red wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 large lemon, juiced
  • 3 cloves garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  • 8 cups salad greens
  • 4 medium Roma tomatoes, diced
  • 2 medium celery stalks, chopped
  • 1 large red pepper, seeded and chopped
  • 1 medium red onion, thinly sliced
  • 1 large cucumber, chopped
  • 1/4 cup sliced Kalamata olives
  • 1/2 cup reduced-fat feta cheese

Instruction

  • To make the marinade, in a medium bowl combine red wine vinegar, olive oil, garlic, Dijon mustard, oregano, salt and pepper.. Whisk to combine the flavors. Check seasoning, adjust if needed. Set bowl aside.
  • In a glass bowl, add the chicken breasts and 1/3 cup of the marinade/dressing. Cover with plastic wrap and refrigerate to marinate. I prefer at least 4 hours to combine flavors.
  • To cook the chicken, heat a saute pan over medium heat. Add the chicken and saute about 5 minutes per side. Cooked chicken reaches internal temperature of 165 degrees. Remove chicken and let cool slightly. Slice into 1 inch pieces.
  • To assemble the salad, in a large bowl add the salad greens, Roma tomatoes, celery, red onions, Kalamata olives, red peppers, feta cheese, and sliced cooked chicken. Top with remaining salad dressing/marinade.