Greek Salad with Grilled Chicken

For the Chicken and Dressing: ¼ cup chicken broth 2 tablespoons red wine vinegar 1 teaspoon sugar 1 teaspoon dried oregano 2 teaspoons olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 garlic clove, minced 4 - 4-ounce chicken breasts Cooking spray

For the Salad: 8 cups torn romaine lettuce 1 cup sliced cucumber 8 pitted kalamata olives, halved 4 plum tomatoes, quartered lengthwise 2 thin slices red onion, separated into rings ¼ cup crumbled feta cheese

Prepare grill or broiler. Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside. Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into ¼-inch-thick slices. Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.