POINTS® Value: 6Servings: 4Preparation Time: 18 minCooking Time: 15 minLevel of Difficulty: EasyWorks with Simply Filling
A decomposed Greek salad with a few tasty additions like chickpeas and fresh dill.
6 Tbsp water
1 1/2 Tbsp olive oil, extra-virgin
2 1/4 tsp lemon zest
4 1/2 Tbsp fresh lemon juice
1 1/2 tsp minced garlic
1 tsp table salt, or to taste
3/4 tsp black pepper, freshly ground
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
2 spray(s) cooking spray
4 cup(s) romaine lettuce, thickly shredded
1 cup(s) canned chickpeas, rinsed and drained
1/2 cup(s) roasted red peppers, packed in water, diced
1 cup(s) English cucumber, sliced
10 medium olive(s), Kalamata, sliced
1/4 cup(s) crumbled feta cheese
4 1/2 Tbsp dill, fresh, chopped
1/2 medium lemon(s), cut into wedges for garnish
In a small bowl, combine water, oil, lemon zest and juice, garlic, salt and pepper; remove 1/4 cup of dressing and place in a large zip-close plastic bag (or glass bowl).
Add chicken to bag (or bowl) and turn to coat; seal bag (or cover bowl) and refrigerate at least 1 hour or up to 8 hours. Cover and refrigerate remaining lemon mixture for dressing.
When ready to cook, off heat, coat grill or grill pan with cooking spray; preheat grill or grill pan over medium-high heat. Remove chicken from marinade; discard marinade.
Grill chicken, turning as needed, until cooked through, about 10 to 15 minutes.
Place lettuce on a serving platter; arrange vegetables, chickpeas, chicken, olives and cheese on top. Stir dill into reserved dressing; drizzle over salad. Yields about 1 1/2 cups salad, 1 chicken breast and 1 tablespoon each olives and feta per serving.