Ingredients

The following ingredients have 4 Servings
  • 1 garlic clove, minced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 tablespoon dijon mustard
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • salt to taste
  • 1 lb. boneless skinless chicken breast
  • 6 cups chopped green leaf lettuce
  • 2 cups diced cucumber
  • 1 cup sliced cherry tomato
  • 1/2 cup diced red onion
  • 1/2 cup sliced kalamata olives
  • 3 tablespoons crumbled feta cheese
  • optional: toasted pita bread

Instruction

  • For the Greek Dressing, to a small bowl add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk to mix everything together. Slowly whisk in the olive oil.
  • Add chicken breast to a large storage bag or bowl. Pour 1/3 cup of the greek dressing to the chicken. Toss to coat chicken and let marinate for 30 minutes. Reserve for the rest of the dressing for later.
  • Heat a grill to medium high heat, about 375-400°F. Clean grill grates and spray with cooking spray or rub down with oil soaked rags.
  • Place chicken on the grill and grill each side for 4-6 minutes, or until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.
  • Assemble Salad: To a large bowl add chopped lettuce, tomato, cucumber, red onion, crumbled feta cheese and sliced chicken. Toss with remaining greek dressing and serve.