Filled with cucumber, olives and feta cheese.

Serves 4 (serving size: 2 cups salad)

• 1/4 cup low sodium chicken broth
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 4 - 4 ounce boneless skinless chicken breast halves
• Cooking spray
• 8 cups torn romaine lettuce
• 1 cup sliced cucumber (about 1 small)
• 8 pitted kalamata olives, halved
• 4 Roma tomatoes, quartered lengthwise
• 2 thick slices red onion, separated into rings (about 1/4 inch thick)
• 1/4 cup (1 ounce) crumbled feta cheese

Prepare grill or broiler.

Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.

Per Serving: 248 Calories; 8g Fat (29.7% calories from fat); 2g Saturated Fat; 31g Protein; 13g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 586mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

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