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Salad Greek Chicken Salad
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| 4 6oz chicken breasts 3 T fresh oregano 1/4 cup olive oil and 2T 4 pita pockets Juice of 1 lemon 1 T red wine vinegar 1 tsp honey | |
| 1/2 cup | olive oil 1/2 head romaine lettuce 1 cucumber, peeled and diced |
| 2 jarred roasted red peppers, drained and thinly sliced | |
| 1/4 cup | kalamata olives, chpd 8 oz feta cheese, in small cubes |
Put chicken breasts in a baking dish. Combine oregano with 1/4 cup olive oil in a blender, process until smooth. Coat chicken with marinade, cover and chill for at least 30 minutes. Remove breasts from marinade, season with S/P
Preheat oven to 300. Wrap pitas in foil and warm in oven. Heat 2T oil in nonstick pan over high heat. Cook chicken until golden brown,
4 1/2 min per side. Remove, let rest 5 minutes. Cut into 1/2 inch cubes.
Whisk lemon juice, red-wine vinegar, honey, S/P in bowl. Whisk in extra olive oil. Add remaining ingredients, toss. Remove pitas from oven and halve. Fill with salad
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