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Heather Moore

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Mediterranean Salad with Chicken

So fresh, so tasty! 

1/4 cup orange juice
6 garlic cloves, minced
1 tbsp balsamic vinegar
1-1/2 tsp dried thyme
1/2 tsp salt
4 boneless skinless chicken breast halves
2 packages (5 oz each) spring mix salad greens
2 cups cherry tomatoes
1/2 cup crumbled feta cheese
1/4 cup pitted Greek olives, halved
1/4 cup prepared vinaigrette

In a resealable plastic bag, combine the first five ingredients.  Add chicken; seal bag and turn to coat.  Refrigerate 8 hours or overnight.

Drain chicken; discard marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, rub paper towel over grill rack to coat lightly.  Grill chicken, covered, over medium heat or broil 4 inches from heat 5-6 minutes on each side or until a meat thermometer reads 165.
In a bowl, combine greens, tomatoes, feta cheese and olives.  Before serving, drizzle salad with vinaigrette; toss to coat.  Slice chicken; serve with salad.


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Topics : Hospitality_Recreation
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Locations : Mediterranean


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04/08/2013 10:07AM
Mediterranean Salad with Chicken
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