SAVORY SALAD

Even when you plan to take dining outdoors, a tasty salad still makes for an ideally nutritious meal. This salad brings together an assortment of veggies for a Tomato-Cucumber Salsa to top succulent baked chicken and greens. Find more recipes perfect for dining al fresco at chickenroost.com.

Baked Greek Chicken Salad

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.