Greek Salad

By BFL Team

Greek Salad
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6 boneless, skinless chicken breasts
3 tablespoons Greek seasoning
6 tablespoons fresh lemon juice, divided
1 teaspoon sugar
¼ cup extra-virgin olive oil
½ teaspoon salt
1/8 teaspoon freshly ground pepper
1 pound tomatoes, cut into 1-inch-thick wedges
½ medium red onion, thinly sliced crosswise
1 package pre-washed romaine lettuce
2 small cucumbers, peeled and diced
2/3 cup mixed Greek olives
6 tablespoons low-fat feta cheese


Add chicken breasts, Greek seasonings and 3 tablespoons fresh lemon juice to a zip-top plastic bag. Marinate 10 minutes. Grill or broil until done, slice thinly and set aside. While chicken is cooking, whisk together 3 tablespoons lemon juice, sugar, olive oil, salt and pepper in a bowl. Stir in tomatoes and onion and let stand for 10 minutes. Add lettuce, cucumbers and olives and toss to coat. Pile salad mixture on individual plates, top with equal portions of chicken and feta cheese.

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