Greek Salad with Grilled Chicken

 Ingredients:

- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 (4-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 8 cups torn romaine lettuce



- 1 cup sliced cucumber (about 1 small)
- 8 pitted kalamata olives, halved
- 4 plum tomatoes, quartered lengthwise
- 2 (1/4-inch-thick) slices red onion, separated into rings
- 1/4 cup (1 ounce) crumbled feta cheese

Preparation:

Prepare grill or broiler.

Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese