Ingredients Jump to Instructions ↓

  1. 11/3 to 1 1/2 pounds chicken breast tenders,

  2. 2 packages from meat case

  3. Salt and pepper

  4. 8 pita breads

  5. 1 ripe lemon , zested and juiced

  6. 3 tablespoon red wine vinegar, eyeball it

  7. 1/2 cup extra-virgin olive oil , eyeball it

  8. 2 tablespoons fresh chopped oregano ,

  9. 4 stems, stripped of leaves and chopped

  10. 3 cloves garlic , chopped

  11. 2 hearts Romaine lettuce , chopped

  12. 1/2 cup pitted Kalamata olive s, coarsely chopped

  13. 8 ounces feta cheese, crumbled

  14. 2 vine ripe tomato es, seeded and diced

  15. 1/3 seedless or English cucumber , diced

  16. 1/2 red onion , chopped

  17. 1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Instructions Jump to Ingredients ↑

  1. Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.

  2. Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.

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

  4. 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.

  5. Grill tenders 4 to 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.

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


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