Recipe courtesy of the National Chicken Council
Servings: 4
Tomato-Cucumber Salsa:
2 plum tomatoes, diced
1 small cucumber, peeled and sliced
1/2 green pepper, julienned
1/4 purple onion, sliced
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 tablespoons vegetable oil
1/8 teaspoon freshly ground pepper
1/8 teaspoon salt
1/8 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon Greek seasoning
1/8 teaspoon sugar
1/8 teaspoon dry mustard
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
2 ounces feta cheese, crumbled
black olives
pepperoncini peppers
To make Tomato-Cucumber Salsa: In medium
bowl, mix together tomatoes, cucumber, green
pepper, purple onion, red wine vinegar, olive oil,
vegetable oil, pepper, salt, basil, oregano, Greek
seasoning, sugar and dry mustard. Chill until
ready to serve.
Heat oven to 350 F.
Place chicken in baking dish. In medium
bowl, mix together butter, lemon juice, pepper,
garlic powder, oregano and Greek seasoning;
pour over chicken. Bake 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.
