Directions
Servings: 4 Servings
Ingredients
For the chicken
- 4 ea Chicken breast, skinless and boneless
- Juice of a lemon
- 2 tbsp Extra virgin olive oil
- 1 tsp Dried oregano
- 2 pn Salt
- 10 grinds Black Pepper
For the salad dressing
- 1/4 cup Extra virgin olive oil
- 2 tbsp Red wine vinegar
- Juice of a lemon
- 1/2 tbsp Minced garlic
- 1 tsp Dried oregano
- 2 pn Salt
- 10 grinds Black Pepper
For the salad
- 2 Romaine lettuce hearts
- 1 ea English cucumber - small dice
- 3/4 lb Tomatoes on the vine
- 1/2 Red onion - sliced
- 1/2 cup Kalamata olives coarse chopped
- 1/4 cup Feta Cheese - crumbled
Instructions
- In a large glass bowl or other non-reactive bowl, combine the lemon juice, olive oil,dried oregano, salt and pepper. Add the chicken breasts, turning in the marinade. Cover with cling film wrap and refrigerate for a minimum of 1 hour.
- Place all the salad dressing ingredients in a salad dressing shaker. Shake well to combine and refigerate while preparing salad and cooking the chicken. Bring back t room temperature before tossing the salad.
- Prepare the romaine lettuce, slicing of any tougher stalks and cutting the leaves into 1" strips approx. PLace in a large salad bowl. Toss in the cucumber, tomatoes, red onion and feta. Cover and refrigerate until half an hour before serving.
- Heat a large non srtick skillet to a high heat. Add the chicken breasts, turnong only once and until nicely browned. Estimate 7 minutes per side but check for doneness with a meat thermometer. Allow to rest on a cutting board for 5 minutes befroe slicing into strips.
- Give the dressing a good shake and pour over the salad. Toss the salad, top with the chicken slices and serve.
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