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Grilled Chicken Greek Salad

Ingredients

  • 1 1/2 lbs. chicken tenders pounded to an even thickness ⁣⁣⁣⁣
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each + more for finishing ⁣⁣⁣⁣
  • 4 Tbsps high quality extra virgin olive oil divided⁣⁣⁣⁣
  • 1 Tbsp dried oregano⁣⁣⁣⁣
  • 2 large English cucumbers halved lengthways and sliced ⁣⁣⁣⁣
  • 2 cups grape or cherry tomatoes halved⁣⁣⁣⁣
  • 1 large bell pepper color of choice, I used yellow, seeded and chopped⁣⁣⁣⁣
  • 1/2 cup pitted Kalamata olives ⁣⁣⁣⁣
  • 1 small red onion chopped or sliced thin⁣⁣⁣⁣
  • 1/2 cup crumbled feta cheese⁣⁣⁣⁣
  • 2 Tbsps white wine vinegar or apple cider vinegar ⁣⁣⁣⁣

Instructions

  • Place the chicken tenders into a ziplock bag, or sealable container and add in dried oregano, 2 Tbsps oil, and sea salt and pepper. Combine well to coat your chicken, then refrigerate for at least 30 minutes to overnight.⁣⁣⁣⁣
  • Heat a large non-stick grill pan over medium heat. Cook the chicken for 3-4 minutes on each side, or just until nicely charred and cooked through.⁣⁣⁣⁣
  • Set aside on a plate and once cool enough to handle tear it, shred it, or chop it into small bite-sized pieces.⁣⁣⁣⁣
  • In a large bowl add chicken, tomatoes, cucumbers, bell pepper, olives and onion as shown.⁣⁣⁣⁣
  • Sprinkle with crumbled cheese and season with sea salt and freshly ground pepper to your taste. ⁣⁣⁣⁣
  • Drizzle with remaining oil and vinegar.⁣⁣⁣⁣
  • Gently toss to combine and enjoy! ⁣⁣⁣⁣