Mediterranean Chicken Salad
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Description
Tender, boneless chicken breasts are marinated in sun dried tomato dressing, grilled with sweet bell peppers, and served atop a crunchy romaine bed sprinkled with feta and olives.
Ingredients
- 1 ½ cups sun-dried tomato and oregano salad dressing
- 4 skinless, boneless chicken breast halves
- 2 red bell peppers, halved and seeded
- 1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
- 1 cup black olives, drained
- 4 ounces feta cheese, crumbled
- ½ cup sun-dried tomato and oregano salad dressing
Directions
- 1. In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
- 2. Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
- 3. Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
- 4. Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.
Nutrition Facts
serving: 4 servings
calories: 719.7 kcal
carbohydrates: 23 g
protein: 33.2 g
saturated fat: 9.6 g
cholesterol: 93.7 mg
sodium: 2213.2 mg
fiber: 4.1 g
sugar: 17.8 g
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