Legendary Greek Salad - January 14, 2005

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Ingredients


  • 8 ozs. Salad Greens

  • 8 ozs. Mediterranean Chicken (cooked and Julienne)

  • 4 ozs. Diced Tomato

  • 2 ozs. Feta Cheese

  • 4 ozs. Peeled, Seeded Cucumbers

  • 2 ozs. Julienne Red Onions

  • 2 ozs. Calamata Olives

  • 4 ozs. Balsamic & Apricot Vinaigrette

Directions


  1. Mix all ingredients and toss in a large bowl and serve.


Mediterranean Chicken Marinade

  • 2 ozs. Dry Mustard Powder

  • 2 ozs. Chopped Garlic

  • 2 ozs. Olive Oil

  • 8 ozs. Bonless Chicken Breasts



  1. Mix all ingredients.

  2. Marinade chicken for 2 hours.

  3. Cook Chicken to 165 degrees.

  4. Julienne and reserve chicken for salad.


Apricot and Balsamic Vinaigrette

  • 4 ozs. Apricot Nectar

  • 4 ozs. Olive Oil

  • 4 ozs. Balsamic Vinegar



  1. Wisk all ingredients together.

  2. Let sit for 20 minutes and toss with Salad.

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