Chicken-Topped Greek Salad

This classic Greek salad of romaine, sweet onion, tomatoes, Kalamata olives and feta cheese is topped with pan-seared chicken that's been flavored with fresh lemon juice and oregano. Served with toasted pita chips it makes a delicious, light dinner.

  • Ingredients:
  • 8 boneless, skinless chicken tenderloins (about 3/4 lb)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 large head romaine lettuce, washed and torn into bite-sized pieces
  • 1 cucumber, sliced
  • 1/2 sweet or red onion, thinly sliced
  • 1 cup crumbled Feta cheese
  • 2 ripe tomatoes, cored and cut into wedges
  • 16 Kalamata olives
  • Toasted pita chips (recipe follows)
  • For the dressing:
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, very finely chopped
  • 1 teaspoon dried oregano, crushed
  • Salt and freshly ground black pepper

Make the dressing by whisking together the olive oil, lemon juice, red wine vinegar, garlic and oregano. Season to taste with salt and pepper and set aside.

Season the chicken on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large pan over medium high heat. Add the chicken in a single layer and cook until lightly browned on one side, 2 to 3 minutes. Add the lemon juice and oregano and turn the chicken. Continue cooking, turning several times, until the lemon juice has evaporated, 2 minutes more. Remove the chicken from the pan and set aside.

Combine the lettuce, cucumber, onion, feta cheese and tomatoes in a large salad bowl. Drizzle with dressing and toss to combine. Divide the salad between 4 plates and top with Kalamata olives and 2 chicken tenderloins. Surround with toasted pita chips and serve.

Makes 4 servings

  • Toasted Pita Chips
  • 2 loaves/rounds pita bread
  • 1/3 to 1/2 cup olive oil
  • Season salt and freshly ground black pepper

Preheat the oven to 375°F and generously brush a baking sheet with olive oil. Cut each pita into 8 wedges and arrange on the prepared baking sheet. Brush each wedge with olive oil and season generously with your favorite salt blend and freshly ground black pepper. Bake for 6 to 8 minutes, or until crisp and toasty.