GREEK SALAD WITH OREGANO MARINATED CHICKEN

Greek Salad With Oregano Marinated Chicken image

From FoodTV site, by Dave Lieberman from the lite-n-healthy episode. This chicken could also be cooked on a grill, which is what I would do. Posting for ZWT 6.

Provided by diner524

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 couple good pinches salt
10 grinds black pepper
4 boneless skinless chicken breasts (6-7 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 garlic cloves, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 -15 grinds black pepper
2 -3 romaine lettuce hearts
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes, cored and cut into 1/2-inch chunks (about 3/4-pound)
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olive, coarsely chopped
1/4 cup crumbled feta cheese

Steps:

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

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