Grilled Chicken Greek Salad
Ingredients
Grilled Chicken
- 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
- 4 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 pound skinless, boneless chicken breast halves
Salad
- 1 cup grape tomatoes, halved
- 1 medium cucumber, peeled, seeded and chopped
- 1/2 cup pitted Kalamato olives, halved
- 1/4 cup slivered red onion
- 3 tablespoons chopped mint
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and pepper
Preparation
Combine TABASCO® Green Sauce, garlic, oregano and salt in medium bowl. Gradually whisk in olive oil. Add chicken. Marinate 30 minutes.
Preheat grill to medium-high heat. Grill chicken until just cooked through, turning occasionally, about 7 to 9 minutes. When chicken is cool enough to handle, cut into 1-inch pieces.
Toss tomatoes, cucumber, olives, red onion and mint in large bowl. Add grilled chicken. Combine olive oil, red wine vinegar and oregano in small bowl. Drizzle over salad; toss well. Season with salt and pepper.
Makes 4 servings.
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