Greek Salad with Grilled Chicken

Ingredients

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1/4 cup fat-free, less-sodium chicken broth

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon dried oregano

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 garlic clove, minced

4 (4-ounce) skinless, boneless chicken breast halves

Cooking spray

8 cups torn romaine lettuce

1 cup sliced cucumber (about 1 small)

8 pitted kalamata olives, halved

4 plum tomatoes, quartered lengthwise

2 (1/4-inch-thick) slices red onion, separated into rings

1/4 cup (1 ounce) crumbled feta cheese

Preparation

Prepare grill or broiler.

Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.

Source: cookinglight.com