Greek Chicken Salad and Pita Bread
Why I Love This Recipe
Ingredients You'll Need
Greek Chicken Salad and Pita Bread
1 pound of chicken tenders
S&P
8 pita breads
The zest and juice of one lemon
3 T of red wine vinegar
1/2 C olive oil
2 T oregano
3 cloves of garlic
2 hearts of romaine, chopped
1/2 C pitted and chopped Kalamata olives
8 ounces feta, crumbled
2 tomatoes, chopped
1/3 cucumber, diced
1/2 red onion, chopped
1/2 flat leaf parsley, chopped
Season chicken with salt and pepper, set aside.
Combine lemon zest with vinegar in a bowl and whisk in oil. Add oregano, garlic, and whisk again to combine well. Pour half the dressing over the chicken and turn them to coat.
Combine veggies in a mixing bowl and toss with the remaining dressing until lightly coated. Season with salt and pepper.
Pan fry tenders until they are cooked through. Chop and place in a bowl.
Cut the pita bread into halves.
To assemble, take half a pita bread, open and fill with the salad mixture. Top with the chicken and enjoy!
Directions
Season chicken with salt and pepper, set aside.
Combine lemon zest with vinegar in a bowl and whisk in oil. Add oregano, garlic, and whisk again to combine well. Pour half the dressing over the chicken and turn them to coat.
Combine veggies in a mixing bowl and toss with the remaining dressing until lightly coated. Season with salt and pepper.
Pan fry tenders until they are cooked through. Chop and place in a bowl.
Cut the pita bread into halves.
To assemble, take half a pita bread, open and fill with the salad mixture. Top with the chicken and enjoy!
