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Nutrition Facts

Serving Size 1 (927g)

Recipe makes 4 servings

The following items or measurements are not included below:

red wine vinegar

Calories 1089
Calories from Fat 807 (74%)
Amount Per Serving %DV
Total Fat 89.7g 138%
Saturated Fat 21.7g 108%
Monounsaturated Fat 55.2g
Polyunsaturated Fat 9.0g
Trans Fat 0.0g
Cholesterol 118mg 39%
Sodium 1476mg 61%
Potassium 1847mg 52%
Total Carbohydrate 42.3g 14%
Dietary Fiber 16.0g 63%
Sugars 11.5g
Protein 40.8g 81%

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Caribbean Sol's Mouthwatering Grilled Chicken Greek Salad

Recipe #303812 | 50 min | 30 min prep | add private note

By: Caribbean Sol
May 16, 2008

This is a light, high protein, heart healthy, hearty salad that can be fixed anytime. There are many bold flavors, textures, and aromas associated with this salad that make it as pleasing to the senses as it is to the palate.

SERVES 4 -6 (change servings and units)

Ingredients

Dressing

Salad

Chicken

Directions

  1. 1
    Dressing:.
  2. 2
    Whisk together olive oil, worcherstershire sauce, red wine vineger, mustard, and lemon juice; until blended well.
  3. 3
    Stir in remaining ingredients then set aside in refrigerator to chill.
  4. 4
    Salad:.
  5. 5
    Combine all ingredients and toss in large bowl to mix well.
  6. 6
    Chicken:.
  7. 7
    Dip breasts in lemon juice and place in searing pan coated with non-stick olive oil spray, add pepper and sea salt to taste.
  8. 8
    Sear chicken until cooked through.
  9. 9
    Slice chicken (against grain).
  10. 10
    Lower heat in searing pan, pour remaining lemon juice and pepper in pan.
  11. 11
    Return sliced chicken to pan and cover. (This keeps the chicken moist and warm until you are ready to serve).
  12. 12
    Service:.
  13. 13
    Add dressing from refrigerator to salad and toss to coat salad.
  14. 14
    Add sliced chicken breast on top.
  15. 15
    Serve and enjoy!

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Featured Reviews for This Recipe

From: adopt a greyhound

On Jul 17, 2009

Great salad! I made half a recipe and it was just enough for the two of us. I used all fresh from the garden herbs and it is great. I did add artichoke bottoms to the salad and used roasted chicken instead of using fresh. Served with Arabian Pita Bread.

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