Monday, December 31, 2012

Greek Chicken Bread Salad

So I was supposed to make this, but a football game at a friend's house made me get home late.  D made it instead.  He said it was easy.  Both of us liked it a lot.  He said it was more flavorful for dinner than lunch.

Would make again...especially because the rest of the bread was used Vietnamese Chicken Sandwiches.We had with Olive-Almond Green Beans.

Greek Chicken Bread Salad

Photo by ALB

Yield: Serves 4

3 ounces cubed French bread baguette, crust removed
Cooking spray
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons grated lemon rind
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1 cup sliced red bell pepper (about 1 large)
1/2 cup sliced pepperoncini peppers
1.5 ounces feta cheese, crumbled (about 1/3 cup)

1. Preheat broiler to high.

2. Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.

3. Reduce oven temperature to 425°.

4. Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.

5. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes on each side or until browned. Place pan in oven, and bake at 425° for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.

6. Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.

Nutritional Information
Calories: 325; Fat: 14.2g; Saturated fat: 3.4g; Monounsaturated fat: 8.2g; Polyunsaturated fat: 1.5g; Protein: 30.5g; Carbohydrate: 18g; Fiber: 1.9g; Cholesterol: 75mg; Iron: 2.2mg; Sodium: 562mg; Calcium: 88mg

Cooking Light JANUARY 2013

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