Categories: Salad

Ingredients

• 3 oz. cubed French bread baguette, crust removed
• Cooking spray
• 1 tbsp. chopped fresh oregano
• 3 tbsp. olive oil
• 1 1/2 tbsp. red wine vinegar
• 2 tsp minced garlic
• 2 tsp grated lemon rind
• 1/8 tsp crushed red pepper
• 1 lb. chicken breast halves
• 1/4 tsp black pepper
• 1/8 tsp kosher salt
• 3 cups chopped romaine lettuce
• 1 cup sliced red bell pepper
• 1/2 cup sliced pepperoncini peppers
• 1/3 cup feta cheese, crumbled

Directions

1. Preheat broiler.

2. Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.

3. Reduce oven temp to 425.

4. Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.

5. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes one each side or until browned. Place pan in oven and bake at 425 for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.

6. Add bread cubes, lettuce, bell pepper, pepperoncini peppers and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 oz. chicken.

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