Onions, tomatoes, black olives and cucumbers are tossed with mixed greens and feta in this easy Greek-style salad. Top with grilled chicken and enjoy!
What You Need
Original recipe yields 4 servings
2/3 cup KRAFT Greek Vinaigrette Dressing, divided
4 small boneless skinless chicken breast s (1 lb.)
1 pkg. (10 oz.) torn mixed salad greens
1 small red onion, chopped
1 tomato, chopped
1/2 cup cucumber slices
1/2 cup pitted black olives
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Heat grill to medium-high heat.
Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.
Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, combine salad greens, onions, tomatoes, cucumbers, olives and cheese in large bowl. Add remaining dressing; toss to coat.
Place salad on 4 plates. Top each with 1 sliced chicken breast.
For no-mess marinating, place chicken breasts and dressing in resealable plastic bag, then marinate as directed. After grilling the chicken, discard bag with the remaining marinade.
Refrigerate any leftovers. Spoon onto flour tortillas, then roll up for tasty wrap sandwiches to enjoy the next day.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.