Grilling/BBQ : Grilled Chicken Greek Salad

• 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
  

• 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
  

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.