Ingredients:
1/4 cup fat-free low-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 fresh ground black pepper
1 garlic cloves, minced
1 lb boneless skinless chicken
cooking spray
8 cups romaine lettuce, torn
1 cup cucumbers, sliced
8 kalamata olives, pitted and halved
4 plum tomatoes, quartered lengthwise
2 slices red onions, 1/4 inches thick ( separate into rings)
1/4 cup feta cheese, crumbled
Directions:
Prepare grill or broiler.
Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).
Servings: 4
Time preparation: 25 min.
Time total: 35 min.