Recipe: Baked Grecian Chicken Salad

BAKED GRECIAN CHICKEN SALAD

FOR THE CHICKEN:
1/4 cup unsalted butter, melted
1 lemon, juiced
1 1/4 tsp. oregano, divided use
1 1/4 tsp. Greek herb seasoning, divided use
1/2 tsp. garlic powder
salt and pepper (to taste)
4 boneless skinless chicken breast halves
FOR THE SALAD:
2 plum tomatoes, diced
1 cucumber, peeled and sliced
1/2 green bell peppers, cut into strips
1/4 purple onions, sliced
2 Tbsp. red wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. olive oil
1/8 tsp. dried basil
1/8 tsp. sugar
1/8 tsp. dry mustard
TO SERVE:
1 package mixed Italian salad greens
2 oz. feta cheese, crumbled
1/4 cup black olives
1/4 cup bottled pepperoncini (salad peppers)

TO PREPARE THE CHICKEN:
Preheat oven to temperature 350 degrees F.

Combine butter, lemon juice and garlic powder in a bowl. Add 1 tsp. oregano, 1 tsp. Greek seasoning and salt and pepper to taste.

Place chicken in baking dish. Pour butter mixture over chicken.

Bake 45-50 minutes, basting occasionally, until chicken is just cooked through.

TO PREPARE THE SALAD:
Combine tomatoes and next 9 ingredients in a bowl. Add remaining oregano and Greek seasoning. Season with salt and pepper to taste and mix thoroughly.

TO SERVE:
Place salad greens in a large bowl. Slice chicken into thin strips and arrange on top of salad. Top with tomato-cucumber salsa and sprinkle with feta cheese. Garnish with olives and pepperoncini pepper.

Servings: 4