Operation Cook Every Night.. Night 4

So I am now caught up.. Tonight I am making a meal I have had before it is so easy, healthy and so delicious.. I can tell you now James and I both rate this as a 10.. I am also starting to feel like I am getting back into  the groove of cooking.. today was also day one of doing 8 min abs and 8 min buns.. My best friend Lauren and I call each other on the phone (she lives in Colorado) and we put the phone down on speaker and watch the classics on YouTube.. soon we will be looking good..

Just in-case you forgot how awesome the ad was

Greek Salad with Grilled Chicken

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.

      Wine Suggestion: either Chardonnay or a pinot grigio