Monday, July 23, 2012

Greek Lemon Chicken Salad

This meal is great for a quick lunch or a simple weeknight dinner. It is delicious, fresh, and healthy. If you didn't want to make the whole meal you could just use the recipe for the Greek dressing for a salad that you made. I guarantee that you and your family will love this dish.

Feeds 3-4 people
Juice if 1 lemon
1/2 cup olive oil
Salt and pepper to taste
1/2 tablespoon dried oregano
1 teaspoon dried basil
3 Tablespoons apple cider vinegar
2 cloves garlic, minced
Whisk together, Set aside.
8 chicken tenderloins
Cut chicken into about 3 inch pieces, trimming off all fat. Put the marinade into a large plastic bag with the chicken. Let marinate for about 20 minutes. Grill chicken in a cast iron grilling pan or on a barbeque until browned and cooked all the way through, about 15 minutes.
1/2 English cucumber
1 carrot
1 head of romaine lettuce
Cut cucumber into rounds. Sliver the carrots. Chop and wash all of the lettuce.
Greek Dressing:
5 tablespoons olive oil
Juice of 1 lemon
pinch of salt and pepper
1 teaspoon apple cider vinegar
1 clove garlic, crushed
Pulse all of the ingredients together in a Cuisinart. Put the chicken on the salad and pour the dressing over both. Enjoy!

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