Chicken Tenders
4 servings
Ingredients
1/2 cup plain Greek yogurt
1 tablespoon extra virgin olive oil, plus extra for the grill pan
1/2 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon coriander
1/4 teaspoon paprika
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 pound chicken tenders, about 8
2 Pita bread, halved and warmed
Directions
Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
Preheat a stovetop grill pan over medium-high heat. Brush oil over the pan. Place the tenders on the pan.
Grill the chicken until it is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve in pita bread halves with the cucumber sauce.
Cucumber Sauce
Ingredients
1 cup plain Greek yogurt
1 peeled and seeded cucumber, finely diced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 clove garlic, grated
¼ cup feta cheese
Kosher salt
Directions
Combine the yogurt, cucumber, lemon juice, dill, garlic, feta cheese, and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.
Spoon into a pita half and add 2 grilled chicken tenders.
Greek Salad Topped With Chrispy Chicken Fingers
4 servings
Ingredients
Chicken
1 lb chicken tenders (about 8)
2 tablespoon olive oil
Flour (any type works here)
Chicken Marinade
2 tablespoon olive oil
1/4 teaspoon dried granulated garlic
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper
`1/4 teaspoon Greek seasoning or dried oregano
2 tablespoons fresh lemon juice
Salad
1 head of romaine hearts
1/4 of a cucumber, peeled and sliced into half-moons
1/4 of a red onion sliced thin
1 celery stalk, sliced thin
Half a bell pepper, seeded and diced
20 grape tomatoes, halved
16 Kalamata olives
8 pickled pepperoncini peppers
1/2 cup crumbled feta cheese
4 mini pita breads, warmed
Dressing
1 cup extra virgin olive oil
zest of 1 lemon
Juice of 2 lemons
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, minced
2 teaspoons dried oregano and 1 teaspoon dried basil or 1 ½ teaspoons of Greek seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
For the chicken
Combine the chicken tenders and the marinade ingredients in a ziplock bag. Place in the refrigerator for several hours before cooking.
When ready to cook, heat 2 tablespoons of olive oil in a skillet. Drain the chicken from the marinade and dredge the tenders very lightly in flour. Place the tenders in the skillet and cook until brown on both sides, about 3 minutes on each side. Set aside on a plate to cool.
For the salad dressing
Add all dressing ingredients to a jar. Cover and shake for about a minute. Store salad dressing in the refrigerator. Remove the dressing from the refrigerator15 minutes prior to using it.
For the salad
Tear the romaine hearts into small pieces, wash well and spin dry. Place the washed romaine in a large serving bowl. Add the remaining salad ingredients except for the pita and add just enough salad dressing to moisten the salad. Start with about ¼ cup, mix well, taste and see if more dressing is needed. Place the salad in four serving dishes and top each with two cooked chicken tenders. Serve with pita bread.
