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Grilled Greek Chicken Salad salads, chicken - breast 4 small skinless boneless chicken breasts grated rind and juice of 1 lemon 1 teaspoon dried oregano 10 cups mixed torn salad greens 1/2 cup crumbled feta cheese Arrange chicken in single layer in glass dish; sprinkle with lemon rind. In small bowl, whisk together lemon juice, 1/4 cup olive oil, 3 tablespoon water and oregano. Remove 2 tablespoons and drizzle over chicken. Cover and let stand at room temperature for 30 minutes or refrigerate for up to 4 hours. Place chicken on greased grill over medium-high heat; close lid and cook, turning once, for about 8 minutes or until no longer pink inside. Meanwhile, in large bowl, toss salad greens with remaining oil mixture; arrange on plates. Thinly slice each breast crosswise; fan out each over greens on plate. Sprinkle with feta cheese. TIP: If chicken breasts are large, use three. Contributor: Canadian Living - August,1999 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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