Ingredients for Baked Greek Chicken Salad
- 2 lbs boneless, skinless chicken breasts
- 1 (1.25 ounce) package all-purpose Greek seasoning
- 6 tablespoons fresh lemon juice
- ¼ cup melted butter
- 5 cups chopped romaine lettuce
- 1 cup chopped tomatoes
- 1 cup chopped cucumber
- ½ cup thinly sliced red onion
- 1 cup crumbled feta cheese
- ½ cup Kalamata olives
- 2 cups fresh baby spinach
- ¼ cup olive oil
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How to Make Baked Greek Chicken Salad
- Preheat oven to 350°F (175°C).
- Place 2 lbs boneless, skinless chicken breasts in a 9x13 inch baking dish.
- Sprinkle chicken generously with spice mixture (see recipe #425441).
- In a small bowl, whisk together ¼ cup lemon juice and ¼ cup melted butter.
- Pour lemon-butter mixture evenly over chicken breasts.
- Bake for 50-60 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C), basting halfway through.
- Remove chicken from oven and let rest for 10 minutes before slicing into ½-inch strips.
- In a large bowl, combine 5 cups chopped romaine lettuce, 1 cup chopped tomatoes, 1 cup chopped cucumbers, ½ cup thinly sliced red onion, 1 cup crumbled feta cheese, ½ cup Kalamata olives, and 2 cups fresh baby spinach.
- Add the sliced chicken to the salad.
- In a small bowl, whisk together ¼ cup olive oil and 2 tablespoons lemon juice. (Alternatively, use recipe #59898 for Creamy Greek Dressing).
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
24g
Fat
73g
Carbs
6g
