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

Marinade:

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.

Salad:

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!

Spicy-Crunchy Chicken Lettuce Cups

 This meal has been my favorite recipe since I was about 10 years old. It is great for a quick summer weeknight meal. It's crunchy, spicy, tangy, sweet, and overall DELICIOUS!

 Ingredients

• 6 tablespoons freshly squeezed lime juice
• 1/4 cup sugar
• 3 tablespoons Southeast Asian fish sauce
• 2 teaspoons Asian-style chile paste, like sambal oelek
• 2 tablespoons vegetable oil, like corn, peanut, or soy
• 1-inch piece fresh ginger, peeled and finely grated
• 2 cloves garlic, minced
• 1 pound ground chicken (or ground turkey)
• 1 tablespoon kosher salt (this isn't required, tastes fine without)
• 4 scallions (white and green), thinly sliced
• 1 medium carrot, grated
• 1/2 cup canned, drained water chestnuts, chopped (I don't use water chestnuts)
• 3 to 4 tablespoons chopped fresh mint leaves (I don't use mint leaves)
• 2 tablespoons chopped fresh coriander leaves (cilantro)
• 8 to 10 Bibb lettuce leaves (or iceberg lettuce)
• Lime wedges
• 
  
• Directions

In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.

Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.

Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.