Easy Greek Salad with Herb Lemon Grilled Chicken - 6 Points

This is the perfect meal when you just haven't got the time to cook.  It's also a perfect way to use up those Greek ingredients you bought for Greek Week!  I decided to try out my go-to fish recipe on the chicken, and it worked quite well.  Brian didn't care for the chicken, but I thought it was perfect mixed in the salad.  You can substitute other herbs for your chicken to find your own perfect combination!
Salad and Dressing from Weight Watchers New Complete Cookbook.
Serves 4.
 

For the Salad:

• 3/4 cup crumbled feta cheese
• 2 Tbsp fresh lemon juice
• 1 tsp olive oil
• 1 garlic clove, crushed
• 1/2 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 2 Tbsp water
• 3 cups torn romaine lettuce leaves
• 1 tomato, cut into wedges (I diced mine)
• 1 cucumber, seeded and thinly sliced (I use telescoping cucumbers and don't seed them)
• 1 green bell pepper, seeded and thinly sliced
• 1/2 red onion, thinly sliced
• 6 large Greek olives, pitted and sliced (I used Kalamata)

1. To prepare the dressing, in a mini food processor or blender, combine the cheese, lemon juice, oil, garlic, oregano, pepper, and water; puree.
2. In a large salad bowl, combine the lettuce, tomato, cucumber, bell pepper, and onion.  Drizzle with the dressing and toss to coat.  Sprinkle with the olives.

For the Chicken:

• 4 (3-ounce) skinless, boneless chicken breast halves
• dried parsley
• dried oregano
• salt and pepper
• fresh lemon juice

1. Coat a grill or cast iron grill pan with cooking spray and heat over medium heat, until a drop of water sizzles.  
2. Sprinkle chicken with salt, pepper, parsley, and oregano, to taste (or other herbs of your choosing).
3. Grill chicken, basting with lemon juice midway through, until done.