What are the nutritional benefits of Greek Salad with Grilled Chicken in a PAA context?
Ingredients:
- 3 boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon honey
- 6 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/2 cup red onion, sliced
- 1/2 cup feta cheese, crumbled
Instructions:
- In a small bowl, mix together oregano, basil, garlic powder, salt and pepper. Rub the mixture all over the chicken breasts.
- In a separate bowl, whisk together 4 tablespoons of olive oil, red wine vinegar, lemon juice, dijon mustard and honey. Set aside.
- Preheat grill to medium-high heat or a grill pan over medium-high heat on stove. Brush chicken breasts with remaining olive oil and grill for 4-5 minutes per side, or until cooked through. Remove from heat and let rest for 5 minutes.
- In a large bowl, mix together mixed greens, cherry tomatoes, cucumbers, red onion and feta cheese.
- Divide salad evenly onto four plates. Slice chicken breasts and layer on top of salad.
- Drizzle dressing over each plate and enjoy!
