Greek Chicken Salad
• The amount of chicken should be enough for 4 servings, which is about 3 tenders per serving.
• As for the actual salad, spinach is a great choice. I used romaine and arugula from our garden and it was delicious.
• I always prefer fresh herbs but I somehow managed to kill my oregano this year, so in this case, I used dried oregano. It wasn’t bad. If you have fresh oregano, use it! If not, the dried oregano works fine.• You'll also see I used dried minced onion (from the spice aisle). Recently, I've been putting it on everything I roast! Potatoes, carrots, asparagus, green beans— everything! It’s great to add a little flavor and texture when you’re in a hurry.
Ingredients for the Chicken:
~1 ½ lbs chicken tenders, boneless and skinless
Juice from 1 lemon
1-2 garlic cloves, minced
1 tsp oregano
1 tsp olive oil
Salt & fresh cracked black pepper to taste
Dried minced onion to taste
For the Dressing:
⅓ cup olive oil (use less if you want, I always have enough for leftovers)
3 Tbsp red wine vinegar
1 garlic clove, minced
Fresh cracked black pepper
For the Salad:
Green lettuce mix of your preference
Choose some or all of the following:
Fresh mushrooms, thinly sliced
Red bell pepper, thinly sliced
Cherry tomatoes, halved
Pepperoncini peppers, or the sweet/hot salad peppers
Fresh cracked black pepper to taste
• Preheat oven to 425.
• Line a baking sheet with foil for easy clean up. Add a few drops of olive oil to the foil to coat it.
• Make sure your chicken tenders are dry (paper towel them dry if you need to), and place them evenly on the foil.
• Whisk together the following items from the chicken ingredients: lemon, garlic, oregano, and the teaspoon of olive oil. Baste each tender with this, turn them over and baste the other side. Sprinkle with salt, pepper and the dried minced onion.
•Bake for 15-20 minutes or until done (chicken is done when the juices run clear when pierced with a fork) and golden brown.
•Meanwhile, whisk all of the dressing ingredients together and prep your salad ingredients. Toss the lettuce with a few tablespoons of the dressing to coat it evenly. Start there to prevent ending up with a soggy salad (you can always add more later). Divide it up and place it on plates. Top each salad with mushrooms, tomatoes, peppers, kalamata olives, pepperoncini peppers, and whatever else you’d like.
• When the chicken is done, cut it up and divide amongst the salads.
• Top with a little feta cheese and black pepper.