3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 tablespoons chopped fresh oregano
1 tablespoon minced garlic
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 boneless skinless chicken breasts
10 ounces (6 cups) romaine lettuce, torn into bite-size pieces
1/2 English cucumber, quartered lengthwise and sliced
1 cup grape tomatoes, halved lengthwise
1/4 small red onion, sliced lengthwise
1/4 cup pitted kalamata olives, halved lengthwise
1/2 cup crumbled feta cheese
4 lemon wedges
1. Preheat grill to medium. Pour vinegar into a large bowl. Slowly whisk in oil until incorporated and thickened. Whisk in oregano, garlic, 1/2 teaspoon salt and 1/8 teaspoon of pepper.
2. Coat chicken with cooking spray; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill until browned on both sides and juices run clear (155ºF internal temperature), 5 to 6 minutes per side.
3. Immediately transfer hot grilled chicken to a bowl and toss to coat in the vinegar mixture. Let cool for 5 minutes. Slice chicken on a slight diagonal and return to the bowl to coat. Remove coated chicken to a plate.
4. Add lettuce, cucumber, tomatoes, onion, olives, and feta to the bowl with the vinegar mixture and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top and serve with lemon wedges for squeezing.
TIP: For a grilled garnish, grilled the lemon wedges cut-side down until they’re nicely browned, 1 to 2 minutes per side. Serve with the salad and squeeze over it.
486 calories, 46 g protein, 9 g carbohydrates, 29 g fat, 119 mg cholesterol, 995 mg sodium, 2.5 g dietary fiber