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Aegean Grilled Chicken Salad


4 boneless, skinless chicken breast halves
Agean Marinade: recipe follows
1 can (14 ounces) artichoke hearts, drained, quartered
1 large tomato, quartered, sliced
1 small cucumber, quartered, sliced
1/3 cup chopped green onions
1/4 cup sliced black olives
Lemon Dressing: recipe follows
6 cups mixed salad greens


With meat mallet or similar flattening utensil, pound chicken to 1/2-inch thickness. In resealable plastic bag, place chicken pieces and add Aegean marinade. Marinate 20 minutes or longer. Remove chicken from marinade and place on broiler rack or grill positioned about 6 inches from heat; discard marinade. Grill or broil, turning once, about 8 to 10 minutes per side or until chicken is brown and fork tender. Remove chicken from grill or broiler; cut into crosswise slices. In a large bowl, place chicken, artichoke hearts, tomato, cucumber, green onions, and olives. Add Lemon Dressing, tossing to mix. To serve, place salad greens on serving platter, arrange chicken salad over greens. Makes 4 servings.

Aegean Marinade: In a small bowl, mix together 1/4 cup olive oil, juice of 1 lemon; 2 cloves garlic, minced; 1 teaspoon oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground pepper. Makes about 1/2 cup.

Lemon Dressing: In a small bowl, whisk together 1/4 cup lemon yogurt; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1/4 teaspoon oregano leaves, and 1/2 teaspoon garlic salt. Makes about 1/2 cup.

Nutritional Information:

Servings: 4

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