back to recipes

3 packages PERDUE® Fresh
Split Chicken Breasts
1/4 cup olive oil
1 (4 1/2 ounces) jar prepared olive tapenade
1/4 cup lemon juice
1/4 cup chopped fresh oregano

Greek Salad:
1 cup grape tomatoes, halved
12 pitted kalamata olives
6 ounces feta cheese, cubed
1/2 small red onion, diced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano
8 cups mixed greens, preferably spinach, arugula and romaine

1. Place first four ingredients into a resealable plastic bag; add chicken, seal bag and shake gently to coat chicken with marinade. Refrigerate 4 to 24 hours.
   
   
2. Preheat grill to medium-high heat. Remove chicken from bag and discard marinade. Arrange chicken on grill. Close lid and open vents. Cook chicken for about 30 minutes or until a meat thermometer inserted in thickest part of breast registers 170°F, turning occasionally to cook all pieces evenly.
   
   
3. To prepare Greek Salad, combine first seven ingredients in a large bowl and toss. Gently stir in greens.
   
   
4. To serve, divide Greek Salad among plates and top with chicken.
   

Recipe courtesy of Perdue Chicken