• 1/4 cup unsalted butter, melted
• 1 lemon, juiced
• 1/2 tsp. garlic powder
• 1-1/4 tsp. oregano
• 1-1/4 tsp. Greek herb seasoning
• 4 boneless skinless chicken breast halves
• 2 plum tomatoes, diced
• 1 cucumber, peeled and sliced
• 1/2 green bell pepper, cut into strips
• 1/4 purple onion, sliced
• 2 Tbs. red wine vinegar
• 1 Tbs. olive oil
• 2 Tbs. vegetable oil
• 1/8 tsp. dried basil
• 1/8 tsp. sugar
• 1/8 tsp. dry mustard
• 1 package mixed Italian salad greens
• 2 ounces feta cheese, crumbled
• 1/4 cup black olives
• 1/4 cup bottled pepperoncini (salad peppers)

Preheat oven to 350°F. Combine butter, lemon juice and garlic powder in a bowl. Add 1 tsp. oregano, 1 tsp. Greek seasoning and salt and pepper to taste. Place chicken in baking dish. Pour butter mixture over chicken. Bake 45-50 minutes, basting occasionally, until chicken is just cooked through. Combine tomatoes and next 9 ingredients in a bowl. Add remaining oregano and Greek seasoning. Season with salt and pepper to taste and mix thoroughly. Place salad greens in a large bowl. Slice chicken into thin strips and arrange on top of salad. Top with tomato-cucumber salsa and sprinkle with feta cheese. Garnish with olives and pepperoncini pepper.

Per serving: calories 491, fat 28.5g, 52% calories from fat, cholesterol 149mg, protein 46.6g, carbohydrates 13.3g, fiber 3.6g, sugar 7.5g, sodium 373mg, diet points 12.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.2, Bread: 0.0, Lean meat: 0.3, Fat: 5.0, Sugar: 0.0, Very lean meat protein: 5.5

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.