PANERA BREAD

Greek Grilled Chicken Salad

FETA CHEESE MAKES IT GREEK. FRESH VEGETABLES AND HERBS MAKE IT DELICIOUS.

3 tablespoons red wine vinegar

1 / 4 cup olive oil 1 teaspoon chopped fresh oregano

1 large clove garlic, minced

2 (8-ounce) boneless skinless chicken breasts

1 teaspoon kosher salt

1 / 4 teaspoon pepper Salad Mixture

1 (10-ounce) bag romaine, torn in bite-sized pieces 1 cup halved cherry tomatoes

1 small cucumber, peeled, quartered, and sliced 1 / 2 small red onion, thinly sliced 1 / 4 cup sliced, pitted Kalamata olives 1 / 2 cup crumbled Feta cheese

1 lemon, quartered

1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Whisk together the vinegar, olive oil, oregano, and garlic in a medium bowl and set aside.

3. Season the chicken with the salt and pepper and grill 6 to 7 minutes per side, turning once, until it is cooked through and no longer pink in the center.

4. Immediately place the grilled chicken in the vinaigrette and turn a few times to evenly coat. Let the chicken rest the vinaigrette for about 5 minutes, then slice it in thin pieces. Return the pieces to the bowl for a few minutes, then remove to a plate.

5. For the Salad Mixture, combine the lettuce, tomatoes, cucumber, onion, and olives in the bowl with the vinaigrette. Toss well and portion the mixture onto chilled plates.

6. Arrange the sliced chicken over the salads and scatter the crumbled Feta cheese over the top. Garnish each salad with a lemon wedge.