Chicken Salad:
4 boneless, skinless chicken breast halves
4 tablespoons (1/2 stick) butter, melted
Juice of 1 lemon
1 teaspoon Greek seasoning
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (about 1/2-pound) head romaine lettuce
2 ounces feta cheese, crumbled
Tomato-Cucumber Salsa:
2 plum tomatoes, diced
1 small cucumber, peeled and diced
1/2 green pepper, diced
1/4 red onion, diced
2 tablespoons red-wine vinegar
2 tablespoons vegetable oil
1 tablespoon olive oil
1/8 teaspoon basil
1/8 teaspoon dry mustard
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Greek seasoning
1/8 teaspoon oregano
1/8 teaspoon salt
1/8 teaspoon sugar
black olives for garnish, optional
pepperoncini peppers for garnish, optional


1. Prepare Chicken: Preheat oven to 350 degrees F. Place chicken in baking dish.
2. In medium bowl, mix together butter, lemon juice, Greek seasoning, oregano, garlic powder and pepper; pour over chicken. Place chicken in oven and bake uncovered, basting occasionally, for about 50 minutes.
3. Meanwhile, prepare Tomato-Cucumber Salsa: In medium bowl, mix together plum tomatoes, cucumber, green pepper, red onion, vinegar, vegetable oil, olive oil, basil, dry mustard, freshly ground black pepper, Greek seasoning, oregano, salt and sugar Chill until ready to serve.
4. In large serving bowl, place lettuce. Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish if desired with olives and pepperoncini.

For this recipe the tomato-cucumber salsa can be made ahead of time and chilled until ready to use. The salsa could also be served with chips and guacamole instead of on the salad. Any type of salad greens could replace the romaine lettuce, including iceberg lettuce and mesclun greens.

Baked Greek Chicken Salad
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