Greek Salad Olive-Grilled Chicken
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Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
August 3, 2020
Persons
4
Serving Size
1 serving
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- 1/4 cup olive oil
- 1 (4 1/2-ounce) jar prepared olive tapenade
- 1/4 cup lemon juice
- 1/4 cup chopped fresh oregano
- 1 (4-pound) package Fresh Pick of the Chicken
- Greek Salad
- 1 cup grape tomatoes, halved
- 12 pitted kalamata olives
- 6 ounces feta cheese, cubed
- 1/2 small red onion, diced
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano
- 8 cups mixed greens, preferably spinach, arugula and romaine
Instructions
- Place first four ingredients into a resealable plastic bag; add chicken, seal bag and shake gently to coat chicken with marinade. Refrigerate 4 to 24 hours.
- Preheat grill to medium-high heat. Remove chicken from bag and discard marinade. Arrange chicken on grill. Close lid and open vents. Cook chicken for about 30 minutes or until a meat thermometer inserted in thickest part of breast registers 170° F, turning and occasionally to cook all pieces evenly.
- To prepare Greek Salad, combine first seven ingredients in a large bowl and toss. Gently stir in greens. To serve, divide Greek Salad among plates and top with chicken pieces of choice.