Greek Chicken Salad and Pita Bread
CATEGORIES
INGREDIENTS
  • 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
  1. Season chicken with salt and pepper, set aside.
  3. 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.
  5. Combine veggies in a mixing bowl and toss with the remaining dressing until lightly coated. Season with salt and pepper.
  7. Pan fry tenders until they are cooked through. Chop and place in a bowl.
  9. Cut the pita bread into halves.
  11. To assemble, take half a pita bread, open and fill with the salad mixture. Top with the chicken and enjoy!