Greek Chicken Salad With Mint Vinaigrette Recipes
GREEK CHICKEN SALAD WITH MINT VINAIGRETTE
Kalamata olives, feta cheese, tomato, cucumber and more collaborate in this refreshing toss-together treat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 14
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix.
Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 70 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg
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- Whisk marinade ingredients together. Put chicken cubes in a glass bowl or resealable plastic bag and pour HALF the marinade on top. Refrigerate for at least an hour or even overnight. Reserve the other half of the marinade for the dressing.
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- Combine chicken with the marinade ingredients in a zip-top bag, close it, and gently shake to mix. Let chicken marinade for 15-20 minutes.
- Preheat the pan to medium and cook chicken breast in a lightly greased pan with a little bit of the marinade but not all of it. (Discard remaining marinade and the bag.)
- Cook until fully done and golden brown on both sides. Set aside until cooled enough to be handled.
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