My Big Fat Greek Salad

My Big Fat Greek Salad

1/4 cup olive oil, divided

2 tsp chopped fresh oregano, divided

1/2 tsp garlic powder

1/2 tsp each sea salt and freshly ground black pepper, divided

1 pound boneless chicken breast, cut into 2-inch pieces

1 Tbsp. white wine vinegar

1 Tbsp. fresh lemon juice

2 tsp Dijon mustard

4 cups chopped romaine lettuce

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1 cup chopped peeled English cucumber

1/2 cup halved cherry tomatoes

1/4 cup sliced red onion

1/4 cup pitted Kalamata olives

1 (15-ounce) can S&W® Cannellini Beans, rinsed and drained

2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)

Preheat grill to medium high heat. Combine 1 tablespoon olive oil, 1 teaspoon oregano, garlic powder, and 1/4 teaspoon each salt and black pepper in a bowl. Add chicken pieces and toss to evenly cover. Let marinate for 30 minutes. Thread chicken onto metal skewers and discard marinade. Place skewers on grill and cook 5 to 7 minutes turning on all sides until chicken is done and juices no longer run pink. Remove from grill and set aside.

Combine remaining 3 tablespoons oil, 1 tsp oregano, 1/4 tsp salt and black pepper, vinegar, lemon juice and mustard in a large bowl, stirring with a whisk. Add lettuce, cucumber, tomatoes, red onion, olives and beans to bowl; toss well to combine. Divide salad onto plates and top with prepared chicken and cheese.