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My Big Fat Greek Salad....with Souvlaki-esque Chicken Recipe

Ingredients

How to make it

  • Place chicken tenderloins in a bowl with 2 minced garlic cloves, about 4 tbsp olive oil, 1 tsp salt, cracked pepper, 1 tbsp thyme, 1 tbsp oregano, and 1/4 cup red wine vinegar. Marinate for an hour, or longer.
  • Bake chicken in oven at 350 for 30 min, until brown. I used a toaster oven, and the last 10 minutes I switched from bake to toast. Adds great color!!
  • In the meantime, prepare salad. Shred lettuce, slice onions, add pepperoncini peppers and olives, and slice plum tomatoes and cucumbers. Top with feta cheese to your preference. Let chicken cool slightly, cut into bite-sized pieces and top salad.
  • Dressing:
  • In a small container combine 3-4 tbsp olive oil and red wine vinegar. Season liberally with salt and pepper. Add garlic powder, onion powder, oregano, about 1 to 1 1/2 tsp. Add a dollop of mayonnaise to thicken slightly. Add 1 tbsp of feta cheese and mix to combine.
  • Pita Chips:
  • Cut pita bread into quarters and separate top from bottom. Place on a cookie sheet sprayed with non-stick spray. Season with salt, pepper, onion powder and 1 garlic clove, finely minced. Bake at 250 for 10 minutes, then increase temperature to 350 for an additional 10 minutes. Every 5-7 minutes remove pita chips and move them around to ensure even cooking. Ovens may vary, bake until crispy.

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The Cook

canesgirl1186 Kendall West, FL

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