Greek salad with grilled chicken. Dang, it was tasty! The whole meal took about 20 minutes to prepare. Just grill some salt-and-peppered chicken tenders in a pan over medium high heat until they are cooked through. Let them rest a sec while you combine your lettuce and feta cheese in a bowl. I chose to use Romaine hearts because they are crunchy and are also Adam's faves. Then slice some grape tomatoes in half and throw them in the bowl with some pitted kalamata olives (you can buy these in a jar at the grocery). Lastly, slice the chicken and throw it in there and toss with some tongs. Dress with Greek vinegarette (I used Newman's Own) and serve.
I added some homemade pita chips as a side. Just buy some pitas at the grocery and cut them into fours. Preheat the oven to 350 degrees and cover a sheet pan with tin foil. Arrange the pita slices in a single layer and coat them with extra virgin olive oil spray (or Pam, if you've got it.) Bake them until cripsy for about 15 minutes, give or take. Salt them somethin' fierce when they come out, so it sticks to the hot oil. Woop! SO GOOD!
That's all for now! Until next time,
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