BAKED GREEK CHICKEN SALAD

4 boneless, skinless chicken breast halves
1/4 cup melted butter
1 lemon, juiced
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon Greek seasoning
1 package mixed Italian salad greens
Tomato-Cucumber Salsa: recipe follows
2 ounces feta cheese, crumbled
black olives
pepperoncini pepper

Place chicken in baking dish.

In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken.

Place chicken in 350F oven and bake for about 50 minutes, uncovered, basting occasionally. Place salad greens in large serving bowl.

Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish with olives and pepper. Makes 4 servings.

TOMATO-CUCUMBER SALSA:
2 diced plum tomatoes
1 peeled and sliced small cucumber
1/2 green pepper julienned
1/4 sliced purple onion
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 tablespoons vegetable oil
1/8 teaspoon each: freshly ground pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard

In medium bowl, mix together salsa ingredients. Chill until ready to serve.

Source: the National Chicken Council