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).
- 3407285 Upgrade to a paid membership 82157 to unlock all instructions 48307
- 9309039 Upgrade to a paid membership 40379 to unlock all instructions 44019
- 8342018 Upgrade to a paid membership 95391 to unlock all instructions 99251
- 7312411 Upgrade to a paid membership 62378 to unlock all instructions 54312
- 3534289 Upgrade to a paid membership 62033 to unlock all instructions 6843
- 2423292 Upgrade to a paid membership 91408 to unlock all instructions 13765
- 8193011 Upgrade to a paid membership 63440 to unlock all instructions 86977
- 8748171 Upgrade to a paid membership 14340 to unlock all instructions 7899
- 4096963 Upgrade to a paid membership 11090 to unlock all instructions 97808
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
- 8152721 Upgrade to a paid membership 17776 to unlock all instructions 82674
- 1421404 Upgrade to a paid membership 13626 to unlock all instructions 21979
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