Marinated Mediterranean Chicken Greek Salad - Lunch Version
Marinated in lemon juice, balsamic vinegar, and Italian seasoning, this flavorful chicken makes the perfect topping for a Greek style salad packed with olives, feta, and other tasty goodies. It's a great staple to have at the ready for easy and fresh summer lunches.
Ingredients
- 1 ½ pounds Chicken, Boneless Breasts
- ⅓ cups Olive Oil #1
- 2 tablespoons Lemon Juice
- ¼ cups Balsamic Vinegar
- 3 teaspoons mince Garlic, Cloves
- 1 teaspoon Dijon Mustard
- 1 teaspoon Italian Seasoning
- ½ teaspoons Oregano, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 1 tablespoon Olive Oil #2
- ¼ cups Greek Vinaigrette Dressing
- 8 cups chop Lettuce, Romaine
- ½ cups dice Tomato
- ¼ cups drain Black Olives, Sliced, Canned
- ⅓ cups Feta Cheese Crumbles
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place chicken between two pieces of wax or parchment paper and pound with a kitchen mallet until thin (about 1/2 inch).
- 2352410 Upgrade to a paid membership 93616 to unlock all instructions 28876
- 6522648 Upgrade to a paid membership 50264 to unlock all instructions 71298
- 7069146 Upgrade to a paid membership 82812 to unlock all instructions 74825
- 8903 Upgrade to a paid membership 48139 to unlock all instructions 78037
- 3331865 Upgrade to a paid membership 21668 to unlock all instructions 63607
- 8236881 Upgrade to a paid membership 76768 to unlock all instructions 47635
- 6203542 Upgrade to a paid membership 34548 to unlock all instructions 82400
- 4220231 Upgrade to a paid membership 53228 to unlock all instructions 76293
- 8089599 Upgrade to a paid membership 30006 to unlock all instructions 17219
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4764172 Upgrade to a paid membership 5051 to unlock all instructions 55500
- 2889467 Upgrade to a paid membership 94847 to unlock all instructions 57102
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place chicken between two pieces of wax paper and pound with a kitchen mallet until thin (about 1/2 inch).
- In a bowl, whisk together olive oil #1, lemon juice, vinegar, garlic, dijon, Italian seasoning, oregano, salt, and pepper.
- Place chicken and marinade into a shallow dish and cover, or in a zipper storage bag. Massage to coat chicken.
- Place in refrigerator and marinate 2-4 hours.
- Remove from refrigerator and discard marinade.
- Heat olive oil #2 in a large skillet over medium heat.
- Cook chicken 5-7 minutes each side or until cooked through and lightly browned.
- Cut chicken into strips.
- Serve over favorite salad greens and top with tomatoes, olives, vinaigrette and feta.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 oz chicken & 1 cup salad Amount Per Serving
- Calories
- 535
- Total Fat
- 35g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 131mg
- Sodium
- 365mg
- Total Carbohydrates
- 12g
- Fiber
- 5g
- Sugar
- 6g
- Protein
- 43g
- WW Freestyle
- 10