Greek Salad With Oregano Marinated Chicken

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From foodtv site, by dave lieberman from the lite-n-healthy episode. this chicken could also be cooked on a grill, which is what i would do. posting for zwt 6.

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Steps

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To marinate the chicken: in a non-reactive dish , combine the lemon juice , olive oil , oregano , salt , and pepper and mix together.

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Add the chicken breasts to the dish and rub both sides in the mixture.

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Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

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To make the dressing: combine all the ingredients in a resealable container and shake vigorously.

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Refrigerate until ready to serve , and then bring to room temperature before tossing salad.

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Assemble the salad: cut off any dark.

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Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably.

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Scatter cucumbers , tomatoes , red onion , olives , and feta over the top.

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You can prepare the salad up to a few hours in advance.

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Cover it with a moist paper towel and refrigerate until 30 minutes before serving.

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To cook the chicken: heat a nonstick skillet or grill pan over high heat.

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Add the chicken breasts and co.

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Ingredients

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lemon, olive oil, dried oregano, salt, black pepper, boneless skinless chicken breasts, red wine vinegar, garlic cloves, romaine lettuce hearts, english cucumber, tomatoes, red onion, kalamata olive, feta cheese