A skinny dinner salad with a dressing that doubles as a marinade! Before marinating the chicken, set aside half the marinade to use as dressing. Add a teaspoon of honey to the dressing. A colourful, crunchy marinated lemon chicken Greek salad with fresh mint and herbs.
6ozchicken breasts or chicken tendersskinless, boneless, cubed
Whisk marinade ingredients together. Put chicken cubes in a glass bowl or resealable plastic bag and pour HALF the marinade on top. Refrigerate for at least an hour or even overnight. Reserve the other half of the marinade for the dressing.
Cook the chicken either on skewers on the grill, or on the stove top in an oven-proof skillet. If using a skillet, heat oven to 375°F., add 1/2 Tablespoon oil to the pan, heat, then add the chicken cubes. Brown, then transfer skillet to oven and continue cooking until chicken is no longer pink (about 5 - 7 minutes.)
Meanwhile, combine cucumbers, peppers, tomatoes, olives and herbs in a glass serving bowl. Add cooked chicken and garnish with feta cheese.
Add 1 teaspoon honey to remaining marinade and use as dressing. Toss together and serve with lemon wedges.
*Note that the fat level in the Nutrition label is high because it does not take into account that the marinade used for the chicken will be discarded, not consumed.