Summer heat came with a vengeance this year. We needed to find some easy summer meals that we could grill and prepare easily and enjoy outside with little kitchen fuss (we don't have air conditioning!) This recipe, adapted from a Barefoot Contessa recipe I found online, was a hit. We did grill the chicken outside, but it could easily be sauteed indoors as well.
You need:
for the marinade
2 cloves of garlic, minced
1 tsp. dried oregano
1/2 tsp. Dijon mustard
1/4 c. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 c. olive oil
for the chicken
1 lb. chicken breasts, sliced into thin tenders
1 gallon plastic storage bag
for the salad
1 head lettuce (I used local red leaf lettuce from our vegetable share), washed and torn
1 cucumber, peeled and cubed
1 bell pepper, chopped
1 tomato, chopped
1/2 red onion, thinly sliced
1/2 # feta cheese, cut into chunks
1 c. marinated, pitted Greek olives
Combine all marinade ingredients above and shake well (a Mason jar works very well here!) Pour 1/3 of the marinade over the chicken in the storage bag. Shake well to coat. Marinate for a couple of hours. Set the remaining marinade aside.
When it's time to eat, grill the chicken until cooked and moist. In a large bowl, combine all salad ingredients. Dress with remaining marinade (reserved, and NOT from the chicken bag!!) Top with the chicken tenders.
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