1 (10-oz) pkg shredded lettuce 1/2 c Kalamata olives 1/2 c feta cheese 1/2 c grape tomatoes 1/4 c chopped red onion 2 T capers 1/3 c Greek dressing
Combine lettuce, olives, cheese, tomatoes, onion and capers in large bowl. Stir to mix. Add dressing just before serving and toss to coat completely. Serve immediately. Yield: 6 servings.
GREEK GRILLED CHICKEN
4 boneless, skinless chicken breasts ½ c Greek dressing
Combine chicken breasts with dressing in an airtight bag or bowl. Marinate overnight or several hours, turning several times. Grill over medium hot grill (charcoal, gas or electric) until chicken tests done and juices run clear. Yield: 4 servings.