Instructions: Marinade the chicken breast in Greek-style vinaigrette for 30 to 45 minutes. Meanwhile, clean and cut the green beans into bite sized lengths. Cook until tender. Shock in ice water. Drain well. Place in a large salad bowl.

Scrub the potatoes and microwave on high for 5 minutes or until almost fork tender. Set aside to cool. Quarter each potato and slice each quarter into 1/2- to 3/4-inch pieces. Add to the salad bowl.

Cut the tomato into wedges and slice the wedges into smaller pieces. Add to the salad bowl.

Make the dressing: combine 1 part lemon juice with 3 parts plain yogurt. Add vegetable juice for flavor and color (if desired). Stir in the garlic and add a pinch of each herb, and salt and pepper to taste. Sweeten if needed with sugar or honey. Toss the potatoes, green beens and tomatoes to combine; add the salad dressing and toss to coat. Preheat an electric grill (George Foreman). Grill chicken 3 1/2 minutes. Unplug the grill but leave the chicken to cook for another 20 to 30 seconds.

While the chicken grills, heat the reserved dressing from the marinade in a wok or skillet. Add the red onion and soften (2 1/2 minutes). Add a little water or juice if needed to thin the heated marinade. Add the garlic and green onion; stir until aromatic; 60 to 90 seconds. Add the spinach; remove from the heat. Sprinkle with salt and pepper. Allow the spinach to wilt, before stirring to combine. Slice the chicken into bite-sized pieces. Plate portions of the spinach and onions on half a pasta plate. Arrange chicken on top. Serve portions of the potato salad along side. Offer pita at table.

Description: "Potato, tomato, green bean salad with a creamy feta cheese dressing; grilled chicken on a bed of wilted spinach, red onion, and garlic."

NOTES : TIPS:
*Thaw the chicken breast if frozen, but do not cook the edges. The chicken should still be quite cold in the center. Marinade the icy chicken at room temperature. The chicken will be moist and done in under 4 minutes on a Foreman Grill.
*If you have carrot juice or a vegetable juice blend, add a tablespoon or 2 to the salad dressing. Juice adds flavor, color and depth. NUTRITION: Calories: 278; 18% from fat. 6g fat, 6g fiber. (success points: 5)

The creamy dressing was wonderful. The whole meal was bursting with flavor. the chicken was juicy (yes, i started with a frozen fillet) - great meal for a hot night.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.