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
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
Chop red onion
Preheat grill pan over high heat.
Preheat oven to 275 degrees F.
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.
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!