Greek Salad With Grilled Chicken

• 1/4 cup fat-free low-sodium chicken broth
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 1 lb boneless skinless chicken
• cooking spray
• 8 cups romaine lettuce, torn
• 1 cup cucumber, sliced
• 8 kalamata olives, pitted and halved
• 4 plum tomatoes, quartered lengthwise
• 2 slices red onions, 1/4 inches thick (separate into rings)
• 1/4 cup feta cheese, crumbled

1. Prepare grill or broiler.
2. Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
3. Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
4. Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
5. Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
6. Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).

chicken broth, red wine vinegar, sugar, oregano, olive oil, salt, fresh ground black pepper, garlic, chicken, cooking spray, romaine lettuce, cucumber, olives, tomatoes, red onions, feta cheese

Taken from www.food.com/recipe/greek-salad-with-grilled-chicken-151591 (may not work)