This recipe for Baked Greek Chicken Salad was submitted by Pamela Mazaris, Macon, GA.

Baked Greek Chicken Salad

4 boneless, skinless chicken breast halves
1/4 cup melted butter
1 lemon, juiced
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon Greek seasoning
1 package mixed Italian salad greens
Tomato-Cucumber Salsa (recipe follows)
2 ounces feta cheese, crumbled
Black olives
Pepperoncini pepper

1. Place chicken in baking dish.
2. In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken. Place chicken in 350°F (175°C) oven and bake for about 50 minutes, uncovered, basting occasionally.
3. Place salad greens in large serving bowl. Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish with olives and pepper.

Makes 4 servings.

Tomato-Cucumber Salsa: In medium bowl, mix together 2 diced plum tomatoes, 1 peeled and sliced small cucumber, 1/2 green pepper julienned, 1/4 sliced purple onion, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 2 tablespoons vegetable oil, and 1/8 teaspoon each freshly ground pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard. Chill until ready to serve.

Recipe provided courtesy of the National Chicken Council. Used with permission.