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

1. Preheat grill to medium-high. Brush grill grate with oil.

2. For the vinaigrette, whisk together vinegar, lemon juice, 3 tbsp olive, garlic, and oregano; season with salt and pepper.

3. 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.

4. Grill pitas until marks appear, 1 minute per side. Cut pitas into 6 wedges.

5. Combine romaine, mint and dill and arrange in a large serving dish.

6. Arrange eggs, tomatoes, feta, red onion, pepperoncini, cucumber, chicken and pitas on the same dish; drizzle vinaigrette over the top.

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