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
- Place chicken in baking
dish.
- 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.
- 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.
