Greek Salad with Oregano Marinated Chicken

  • Yield: 4 to 6 servings


3tablespoons red wine vinegar
3tablespoons lemon juice
2teaspoons Dijon mustard
1teaspoon minced garlic
1teaspoon dried oregano leaves
1/4cup plain nonfat yogurt
2tablespoons olive oil
pinch sugar
3tablespoons lemon juice
1tablespoon olive oil
1teaspoon dried oregano leaves
Salt and pepper
1 1/2pounds boneless, skinless chicken breasts
4cups mixed greens
1cup peeled, cubed, cucumber chunks
1cup cherry or grape tomatoes, halved
1/2cup coarsely chopped red onion
1/3cup pittted coarsely chopped kalamata olives
1/4cup crumbled reduced-fat feta cheese
3tablespoons pine nuts, toasted


  1. Whisk together vinegar, lemon juice, mustard, garlic, and oregano. Add in yogurt and olive oil until well-mixed.
  2. For the salad, combine lemon juice, olive oil, oregano, and salt and pepper. Dredge chicken breasts through mixture.
  3. Marinate chicken in mixture for 30 minutes to 4 hours. Discard excess marinade. Cook chicken in a nonstick skillet on medium-high heat for 4-5 minutes on each side until done. Set aside and slice when cooled.
  4. Combine greens, cucumber, tomatoes, onion, olives and cheese. Toss salad with vinaigrette and lay chicken strips across individual portions before serving.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

  • Calories 271
  • Fat 13g
  • Saturated Fat 2g
  • Cholesterol 68mg
  • Sodium 328mg
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 4g
  • Protein 30g