Hearty Greek Salad

4-ounce skinless, boneless chicken breast

1/2 cup red bell pepper strips

1/2 cup mushrooms, sliced

2 cups red leaf lettuce

2 tablespoons red onion, chopped

6 large black olives, quartered

1 tablespoon reduced-fat feta cheese

Red wine vinegar to taste

1 tablespoon Cucumber-Yogurt Sauce (see recipe)


1. Preheat oven to 425° F.

2. Lightly mist nonstick grill pan with canola or olive oil spray. Grill chicken breast about 5 minutes per side or until cooked through.

3. Place red bell pepper and mushrooms on baking sheet and mist with 2 sprays canola or olive oil spray. Roast about 15 minutes, turning occasionally or until edges are browned. Let cool slightly.

4. Combine lettuce, onion, olives, bell pepper, mushrooms and feta in serving bowl. Drizzle with vinegar and Cucumber-Yogurt Dill Sauce. Top with reserved roasted vegetables.

Find more easy-to-make recipes in our Fresh Fall Meal Plan.