4 servings
For the chicken
1 pound chicken tenders, approx
12 cups plain Greek yogurt
2 tablespoons lemon juice
2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1 teaspoon of salt
1/2 teaspoon black pepper
For the salad
1 medium romaine lettuce, torn into small pieces
Half a red onion, diced
Half a medium cucumber, diced
hHalf a red pepper, diced
1/2 cup chopped fresh tomatoes
1/2 cup Kalamata olives
1/2 cup feta cheese, crumbled
For the dressing
1/4 cup lemon juice
1 garlic clove, chopped
1/4 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
arrival
Marinate the Chicken Overnight – Combine the chicken and marinade ingredients in a ziplock bag and refrigerate for several hours or overnight.
For the dressing, combine the ingredients in a glass, shake well and set aside.
To cook the chicken
Heat 2 tablespoons of olive oil in a large skillet. Add the chicken in a single layer. Cook for 5 minutes, flip the tenders and cook for another 5 minutes.
Arrange the salad ingredients in a large salad bowl, add some dressing and mix well. Arrange on individual plates, each with several chicken tenders. Serve the remaining dressing over the salad with warm flatbread.
Posted by Jovina Coughlin in Cheese Chicken Healthy Italian Salad Salad Dressing