Greek Grilled Chicken & Veggie Salad with Pita Bread

Greek Grilled Chicken & Veggie Salad with Pita Bread

Ingredients
1 1/3-1 1/2 pounds chicken breast tenders (the average weight of two packages)
Salt and pepper
1 package pita bread (8 count)
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar (eyeball it)
1/2 cup extra virgin olive oil (EVOO)
2 tablespoons fresh oregano (4 stems), stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts of romaine lettuce, chopped
1/2 cup pitted kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine-ripe tomatoes, seeded and diced
1/3 English (seedless) cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped (I used a small palm full of dried parsley.)

PREPARATION
Pre-heat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.

Pre-heat oven to 275°F. Wrap pita bread in foil. Place in warm oven and heat until dinner is served.

Combine lemon zest, juice and vinegar in a bowl and whisk in EVOO. Add oregano, garlic and parsley and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.

Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.

Grill tenders 4-5 minutes on each side. Transfer hot tenders to the salad-lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.

To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!