Categories: Salad
Ingredients
- 1/4 cup red wine vinegar
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 tsp dried oregano
- 12 chicken tenders, seasoned with salt and black pepper
- 4 pitas, brushed with olive oil and seasoned with salt and black pepper
- 5 cups chopped romaine
- 1/2 cup chopped mint
- 1/4 cup chopped dill
- 4 hard-cooked eggs, halved
- 1 1/2 cups halved grape tomatoes
- 1 cup crumbled feta
- 1/2 cup red onion, thinly sliced
- 1/2 cup sliced pepperoncini
- 1/2 cup sliced cucumber
Directions
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Preheat grill to medium-high. Brush grill grate with oil.
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For the vinaigrette, whisk together vinegar, lemon juice, 3 tbsp olive, garlic, and oregano; season with salt and pepper.
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For the salad, toss tenders with 2 tbsp vinaigrette, then grill, covered, until cooked through, 3 minutes per side. Transfer tenders to a plate, tent with foil, and let rest 5 minutes. Chop tenders, then toss with any residual juices. Reduce grill heat to medium.
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Grill pitas until marks appear, 1 minute per side. Cut pitas into 6 wedges.
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Combine romaine, mint and dill and arrange in a large serving dish.
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Arrange eggs, tomatoes, feta, red onion, pepperoncini, cucumber, chicken and pitas on the same dish; drizzle vinaigrette over the top.