Recipe for Greek Grilled Chicken and Vegetable Salad with Pita Bread 
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Yield:
4
Ingredients:
Amount Ingredient
1/3 lb chicken breast tenders - (to 1 1/2)
Coarse salt to taste
Freshly-ground black pepper to taste
8 x pita breads
1 x ripe lemon zested and juiced
3 tbl red wine vinegar
1/2 cup extra-virgin olive oil
2 tbl fresh chopped oregano
3 x garlic cloves chopped
2 x Romaine lettuce hearts chopped
1/2 cup pitted Kalamata olives coarsely chopped
8 oz feta cheese crumbled
2 x vine ripe tomatoes seeded, diced
1/3 x seedless or English cucumber diced
1/2 x red onion chopped
Instructions:
Instructions: Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.

Preheat oven to 275 degrees. 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!

This recipe yields 4 servings.

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