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)
- To prepare the dressing, in a mini food processor or blender, combine the cheese, lemon juice, oil, garlic, oregano, pepper, and water; puree.
- 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.
- 4 (3-ounce) skinless, boneless chicken breast halves
- dried parsley
- dried oregano
- salt and pepper
- fresh lemon juice
- Coat a grill or cast iron grill pan with cooking spray and heat over medium heat, until a drop of water sizzles.
- Sprinkle chicken with salt, pepper, parsley, and oregano, to taste (or other herbs of your choosing).
- Grill chicken, basting with lemon juice midway through, until done.
