Source: Enlitened Kosher Cooking by Nechama Cohen

Greek Salad with grilled chicken.

Servings

2 tsp olive oil
1 tbsp light mayonnaise
0.12 cup fat free reduced sodium chicken broth
2 tbsp Vinegar, red wine
1 tbsp cold water
1 tsp oregano leaves , dried
2 medium garlic cloves , peeled and minced
1 tsp sweetener (sugar substitute)
1 pinch black pepper
4 boneless skinless chicken breasts , skinless, pounded chicken breast halves (about 4 ounces each)
8 cup romaine lettuce , torn in pieces
1 small cucumber, peeled , sliced
8 pitted calamata olives , halved
4 fresh plum tomatoes , quartered lengthwise
2 piece red onion slices , peeled and separated into rings
1 parsley sprigs , garnish

1 Preheat the grill or broiler.
2 Combine the dressing ingredients and divide into 2 bowls. From one bowl, brush each chicken breast with dressing. Do not use the dressing from this bowl for the salad.
3 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.
4 Combine the romaine lettuce, cucumber, olives, tomatoes and onions in a large bowl, and toss with the salad dressing in the second bowl. Divide the salad evenly among 4 plates; top each serving with sliced chicken.
5 Garnish with fresh parsley.

Variation (Dairy): You can make the traditional Greek Salad by replacing the chicken with 3/4 cup grated feta cheese, divided evenly between the 4 servings, and using 1 teaspoon pareve (non-meat) chicken soup powder dissolved in 1/8 cup water instead of the real chicken broth.