Greek Chicken Salad

Instructions

Preheat oven to 400. Generously drizzle and brush EVOO over chicken breast on a baking sheet lined with aluminum foil, prepared with cooking spray. Liberally sprinkle Greek seasoning over breasts. Bake for 18-20 mins, until juices run clear. Allow to cool before dicing.

Mix everything in a large bowl, except fetta. Carefully incorporate fetta into salad.

Cover and refirgerate for several hours. The longer it sits, the better.
Serve on a bed of spinach, or pasta. Feel free to alter measurements to suit your taste.

The Goods

Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 8

Ingredients

1 pound chicken breast (or shirmp/protein of choice; tofu, white beans, pork loin)
2-3 tbsp Greek Seasoning (more or less depending on your preference)
2 tbsp EVOO
2 cucumbers, peeled, seeded and sliced into about 1/2 inch half moons
8 oz grape tomatoes, halved
1/4 red onion, thinly sliced
1 small can kalamata olives, drained
1/2 c crumbled reduced fat fetta cheese
1/2-3/4 c Greek Vinaigrette
Fresh spinach
And/or whole wheat pasta, cooked according to package directions.

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