Baked Greek Chicken Salad

Recipe courtesy of the National Chicken Council Servings :4

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.

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Tomato-Cucumber Salsa:

•2plum tomatoes, diced

•1 small cucumber, peeled and sliced

•1/2 green pepper, julienned

•1/4 purple onion, sliced

• 2 tablespoons red wine vinegar

•1tablespoon 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

•1/8teaspoon dry mustard

Salad:

•4 boneless, skin less chicken breast halves

• 1/4 cup melted butter

• 1 lemon, juiced

•1/4 teaspoon freshly ground pepper

•1/4teaspoon garlic powder

•1teaspoon oregano

•1teaspoon 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.