Quick to fix salad with chicken with a couple of Greek accents. Prep time does not include marinating time. I like to put the chicken in the marinade and then pop them in the freezer. A quick thaw in the microwave, drain and then throw them on the countertop grill and you are good to go!

Ingredients

4 serv.

boneless skinless chicken breasts4 ounce
(4 ounce)
Italian salad dressing1 bottle
(8 ounce)
fresh lemon juice↗2 tablespoons
Worcestershire sauce↗1 tablespoon
dried oregano leaves↗1 teaspoon
crushed
torn romaine lettuce6 cups
medium red onion↗1
sliced
feta cheese↗1⁄2 cup
crumbles
ripe sliced ripe olives↗1⁄2 cup
crouton↗1 cup

Step-by-step instructions

1
In a medium bowl, combine salad dressing, lemon juice, Worcestershire sauce and oregano; mix well.
2
Reserve 1/2 the mixture.
3
Pour remaining mixture into a resealable plastic bag.
4
Add chicken; seal bag.
5
Shake to coat.
6
Marinate in refrigerator 30 minutes to overnight.
7
Drain marinade.
8
Grill chicken breasts over medium coals 5 to 6 minutes per side or until tender.
9
Cut chicken into strips.
10
Combine with reserved dressing and remaining ingredients; serve immediately.

Source: food.com

Original recipe ↗

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