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Baked Greek Chicken Salad

4 boneless, skinless chicken breast halves
1/4 cup melted butter
1 lemon, juiced
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon Greek seasoning
1 package mixed Italian salad greens
Tomato-Cucumber Salsa (recipe follows)
2 ounces feta cheese, crumbled
Black olives
Pepperoncini pepper

1. Place chicken in baking dish.
2. In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken. Place chicken in 350°F. oven and bake for about 50 minutes, uncovered, basting occasionally.
3. Place salad greens in large serving bowl. Top with Tomato-Cucumber Salsa. Slice chicken in thin strips and arrange on top of salad. Sprinkle with feta cheese and garnish with olives and pepper.

Makes 4 servings.

Tomato-Cucumber Salsa:
In medium bowl, mix together 2 diced plum tomatoes, 1 peeled and sliced small cucumber, 1/2 green pepper julienned, 1/4 sliced purple onion, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 2 tablespoons vegetable oil, and 1/8 teaspoon each freshly ground pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard. Chill until ready to serve.

Recipe submitted by Pamela Mazaris, Macon, GA

Recipe provided courtesy of the National Chicken Council. Used with permission.

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