Baked Grecian Chicken Salad

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Servs: 4   Prep:   Cook:

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  • add   1/4 cup bottled pepperoncini (salad peppers)
  • add   1/4 cup black olives
  • add   2 oz. feta cheese, crumbled
  • add   1 package mixed Italian salad greens
  • add   1/8 tsp. dry mustard
  • add   1/8 tsp. sugar
  • add   1/8 tsp. dried basil
  • add   2 Tbsps. vegetable oil
  • add   1 Tbsp. olive oil
  • add   2 Tbsps. red wine vinegar
  • add   1/4 purple onions\raw, sliced
  • add   1/2 green bell peppers\raw, cut into strips
  • add   1 cucumber, peeled and sliced
  • add   2 plum tomatoes\raw, diced
  • add   4 boneless skinless chicken breast halves
  • add   1-1/4 tsps. Greek herb seasoning
  • add   1-1/4 tsps. oregano
  • add   1/2 tsp. garlic powder
  • add   1 lemon, juiced
  • add   1/4 cup unsalted butter, melted


  1. Preheat oven to temperature 350°F. Combine butter, lemon juice and garlic powder in a bowl. Add 1 tsp. oregano, 1 tsp. Greek seasoning and salt and pepper to taste. Place chicken in baking dish. Pour butter mixture over chicken. Bake 45-50 minutes, basting occasionally, until chicken is just cooked through. Combine tomatoes and next 9 ingredients in a bowl. Add remaining oregano and Greek seasoning. Season with salt and pepper to taste and mix thoroughly. Place salad greens in a large bowl. Slice chicken into thin strips and arrange on top of salad. Top with tomato-cucumber salsa and sprinkle with feta cheese. Garnish with olives and pepperoncini pepper.

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