Barbequed Greek Chicken Salad

by Rainbird
(Coldwater, Canada)

This chicken salad is dead easy to make and always turns out moist & tender. The secret is to take a store bought bottle of "Greek feta & oregano dressing" and remove most of the oil. (I mostly use Kraft although I have had success with other brands) Replace about 1/2 the volume of removed oil with balsamic vinegar. This becomes your marinaide & your dressing for the salad. Marinate chicken w small amount of dressing in zip lock bags for at least 2 hours & preferably over night. Remove chicken from fridge at least 1/2 hour before cooking.

>One Boneless skinless chicken breast for each person
>Romaine lettuce 4 leaves per person chopped/ripped into bite sized pieces
>1/2 roma/plum tomato per person seeded & coarsly chopped
>1/2 small red onion per person coarsly chopped
>3" of English cucumber per person 1/4ed & sliced
black olives to taste
2oz of feta cheese per person crumbled/chopped

Preheat BBQ. When it reaches temperature grill chicken. I put on hot grill & turn off that side, then move to hot side of grill after 2 mins, turn that side off & turn up the empty side. Continue this until the chicken breasts are cooked through, flipping as nessesary. You can drizzel the marinade over breasts as they cook making sure that it gets cooked as you flip the chicken. (Do not use marinade for dressing)

Remove chicken from grill to a plate. Tent & let rest while assembling the salad.
Toss remaining ingredients (except Feta cheese) in a bowl w a small amout of dressing
Divide onto plates
Slice or cube warm chicken & divide on to plates.
Sprinkle Feta cheese over salad & drizzel with additional dressing
Serve with warm Bread/Naan/Pita
* this is also very good with grilled Asparagus