Greek Salad with Grilled Chicken

1/2 lemon juiced, 1/2 lemon reserved for serving
2 teaspoons freshly minced garlic
1 teaspoon extra virgin olive oil
1 cup 3/4" cubes cucumber
1 cup 1" cubes red bell pepper
1 cup 1" cubes seeded hot house tomato (you could use Roma's here and leave the seeds in as they have much less juice and seeds)
6 kalamata olives, cut into 4th's lengthwise
1 ounce reduced fat feta cheese, cut into 1/8" cubes (I like Kroger brand)
1 serving of grilled chicken (recipe below)
1 teaspoon fresh chopped mint leaves


In a small plastic container, shake together the lemon juice, garlic and oil to make dressing.  Set aside.


In a large bowl toss the cucumbers, peppers, tomatoes, olives, cheese and dressing.

Transfer to a large serving plate.  Top with chicken, and then the fresh mint.  Squeeze reserved lemon over top of chicken and salad.  Serve immediately.


Grilled chicken
1 (4 ounce) trimmed boneless, skinless chicken breast
Extra virgin olive oil spray (in a Misto) - or you can use 1/4 teaspoon of extra virgin olive oil
salt and pepper to taste

Lightly mist chicken on both sides with olive oil, sprinkle lightly with salt and pepper to taste.  Grill for 3 to 5 minutes on each side, or until no longer pink.   Serve immediately.




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