Greek Chicken Bread Salad
Created by breezermom on February 19, 2016
- Servings: 4
- Prep Time: 25m
- Cook Time: 15m
- Recipe #22919
Ingredients
- 3 ounces French bread (crust removed and cubed)
- 1 tablespoon fresh oregano, chopped
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons garlic, minced
- 2 teaspoons lemon zest
- 1/8 teaspoon crushed red pepper
- 1 pound boneless skinless chicken breast halves
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon salt
- 3 cups romaine lettuce, chopped
- 1 cup red bell pepper, sliced
- 1/2 cup pepperoncini peppers, sliced
- 1.5 ounces feta cheese (crumbled, about 1/3 cup)
How to Make
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Step 1: Preheat broiler to high.
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Step 2: Place the baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until the edges are browned, turning once.
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Step 3: Reduce the oven temperature to 425 degrees.
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Step 4: Combine the oregano and the next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.
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Step 5: Heat a large ovenproof skillet over medium high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place the chicken in the pan; cook 4 minutes on each side or until browned.
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Step 6: Place the pan in the oven, and bake at 425 degrees for 10 minutes or until the chicken is done. Remove the pan from the oven. Let the chicken stand 5 minutes; slice thinly across the grain.
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Step 7: Add the bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to the bowl with the oregano mixture; toss well.
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Step 8: Place about 1 1/2 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.
Nutritional Facts
- Serving Size: 1 (255.9 g)
- Calories 413.2
- Total Fat - 17.4 g
- Saturated Fat - 4.1 g
- Cholesterol - 113.9 mg
- Sodium - 529.8 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 2.4 g
- Sugars - 2.7 g
- Protein - 44.9 g
- Calcium - 153.8 mg
- Iron - 3.1 mg
- Vitamin C - 50.5 mg
- Thiamin - 0.2 mg