Ingredients

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

Directions

1. Prepare grill or broiler.
2. Combine the first 8 ingredients in a small bowl.
3. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.
4. Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done.
5. Cut into ¼-inch-thick slices.
6. 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.
7. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.

Notes