Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
1/4 cup olive oil
1 (4 1/2-ounce) jar prepared olive tapenade
1/4 cup lemon juice
1/4 cup chopped fresh oregano
1 (4-pound) package Fresh Pick of the Chicken
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
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.
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 and occasionally to cook all pieces evenly.
To prepare Greek Salad, combine first seven ingredients in a large bowl and toss. Gently stir in greens. To serve, divide Greek Salad among plates and top with chicken pieces of choice.