Grecian Chicken Salad
Ingredients (1 portions)
| Amount | Measure | Name |
|---|---|---|
| 8.00 | oz | chicken breast , boneless, skinless, marinatied in dressing |
| 2.00 | floz | HELLMANN'S ® Blue Ribbon CollectionTM Greek Vinaigrette, 4/1 gallon jug 4 x 1 GA |
| 0.25 | head | Iceberg lettuce , cut int a wedge |
| 2.00 | pc | Citrus, lemon wedges |
| 2.00 | pc | Olives, Kalamata , split in half and pitted |
| 6.00 | pc | Tomatoes, Red Grape , split in half - marinated with dressing |
| 2.00 | floz | HELLMANN'S ® Blue Ribbon CollectionTM Greek Vinaigrette, 4/1 gallon jug 4 x 1 GA |
| 2.00 | slices | Vidalia onion , peeled and sliced thin |
| 1.00 | oz | Feta , crumbled |
| 1.00 | tsp | Oregano(1) , torn |
| 2.00 | pc | Pita Crisp |
Preparation
1. In a non- reactive bowl, combine the chicken breast with dressing and marinate overnight under refrigeration. In a separate bowl, marinate the tomatoes with the dressing.
2. Afer marinating, grill the chicken breast and slice. Remove the tomatoes from the marinade and reserve both the dressing/marinade and the tomatoes.
To Compose:
On a dinner size plate, place the iceburg lettuce wedge, garnish with grilled chicken slices, lemon wedges, olives, tomatoes, onion, feta cheese, and oregano. Drizzle the salad with the reserved tomato marinade/dressing. Finish with the pita crisps.
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