arrow_right Chicken breast tenders, 1 1/2 lbs
 arrow_right Salt and pepper
 arrow_right Pita bread, 8 slices
 arrow_right Lemon, 1large
 arrow_right Red wine vinegar, 3 Tbls
 arrow_right Extra-virgin olive oil, 1/2 cup
 arrow_right Fresh oregano, 4 stems
 arrow_right Garlic, 3 cloves
 arrow_right Romaine lettuce, 2 hearts
 arrow_right Kalamata olives, 1/2 cup
 arrow_right Feta cheese, 8 oz
 arrow_right Vine ripe tomatoes, 2 med
 arrow_right Cucumber, 1 small
 arrow_right Red onion, 1 small

Preparation
 Zeste and juice the lemon
 Strip 4 stems of oregano of leaves and chop
 Chop 3 cloves garlic
 Chop Romaine lettuce
 Coarsely chop Kalamata olives
 Crumble feta cheese
 Seed and dice tomatoes
 Dice cucumber
 Chop red onion
 Chop parsley
 Preheat grill pan over high heat.
 Preheat oven to 275 degrees F.
 
 Directions
 Place chicken in shallow dish and season with salt and pepper.
 Wrap pita breads in foil.
 Place in warm oven and heat until dinner is served.
 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.
 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 to 5 minutes on each side.
 Transfer hot tenders to the salad lined serving platter.
 Remove pitas from oven and unwrap.
 
 Serving
 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!