Greek Chicken Roll Salad
Yields
4 ServingsPrep Time
20 MinutesCook Time
35 MinutesTotal Time
1 HourIngredients
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- 3 tbsp balsamic vinegar
- 2 tsp Garlic & Herb Seasoning Blend divided
- ½ cup tomato, diced
- 1/2 cup canned artichoke hearts, drained and chopped
- 4 4-oz. boneless, skinless chicken breast halves
- 4 tsp Chicken Grilling Blend
- 2 tbsp pitted and sliced ripe olives
- 2 oz crumbled feta cheese
- 2 oz flame-roasted red peppers
- 1 cup breadcrumbs
- Crisco® Cooking Spray
- 4 cups Salad Greens
A healthy meal that’s fit for a Greek goddess. Bursting with flavor, thanks to Dash™ seasoning blends and an array of fresh vegetables.
Directions
- For Dressing: In a bowl, whisk together oil, vinegar, lemon juice, and Dash™ Garlic & Herb Seasoning and stir in artichokes and tomato, cover, and refrigerate.
- Preheat the oven to 400°F and line a baking sheet with foil.
- Pound the chicken to about 1/4-inch thickness. Season each breast with Dash™ Chicken Grilling Blend.
- On the chicken towards the lower third place olives, feta cheese, and roasted peppers. Fold in the ends, roll up the breasts, and secure with toothpicks.
- Spray the rolls with oil. Mix breadcrumbs with Dash™ Garlic & Herb Seasoning Blend and coat the chicken rolls evenly.
- Place rolls seam-side down on the baking sheet, spray lightly with oil, and bake for 35 minutes or until an internal temperature of 165°F.
- Serve each chicken roll on a bed of greens, drizzling the chilled dressing over both the chicken and greens.
Tips
- Chef’s Tip - Let the chicken rest in the turned-off oven for 5 minutes.
