4 servings

For the chicken

1 lb chicken tenders, about

12 cup plain Greek yogurt

2 tablespoons lemon juice

2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon dried Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper


For the salad

1 medium head Romaine lettuce, torn into small piecess

Half a red onion diced

Half a medium cucumber, diced

hHalf a red bell pepper, diced

1/2 cup chopped fresh tomatoes

1/2 cup Kalamata olives

1/2 cup feta cheese, crumbled


For the dressing

1/4 cup lemon juice

1 garlic clove, minced

1/4 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil


Marinate the chicken overnight-combine the chicken and the marinade ingredients in a ziplock bag and refrigerate for several hours or overnight.

For the dressing-combine the ingredients in a jar, shake well and set aside.

To cook the chicken

Heat 2 tablespoons olive oil in a large skillet. Add the chicken in a single layer. Cook 5 minutes, turn the tenders over and cook 5 more minutes.

Assemble the salad ingredients in a large salad bowl, add some of the dressing and mix well. Serve on individual plates, top with each with several chicken tenders. Serve the remaining dressing on the salad with warm pita bread.