Savor the flavor of this delicious Greek Salad with Grilled Chicken. Add Kalamata olives, feta cheese and cucumbers for a taste of Athens.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
8 cups tightly packed torn mixed salad greens
1/2 English cucumber, sliced
1/4 cup sliced Kalamata olives
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each chicken breast. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Cool slightly.
Slice chicken. Place salad greens in large bowl. Top with chicken and remaining ingredients. Drizzle with remaining dressing.
Add 1/2 cup halved grape tomatoes to salad before drizzling with the remaining dressing.
Make it Easy
Create your own salad mix blend by combining baby spinach, leaf lettuce, romaine and/or bagged spring salad mix.
Omit the 1/4 cup dressing used to marinate the chicken. Prepare salad as directed, substituting 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips for the sliced cooked marinated chicken.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* 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.