Power Post: Greek Salad with Marinated Chicken

• One large bag of Romaine lettuce, pre-washed
• One jar of Kalamata olives, preferable pitted
• 1 container of reduced-fat feta cheese crumbles
• 2 firm Roma tomatos
• 1 large cucumber
• 1 package of lean chicken breast chunks
• Juice from 1/2 lemon
• 1/2 cup olive oil
• 2 tablespoons of dried oregano

Dressing

• Olive oil
• Red Wine Vinegar
• Juice from 1/2 lemon
• 2 tablespoons of dried oregano

Instructions

1. In a gallon-size Zip-Loc bag, pour 1/2 cup of olive oil, juice from 1/2 lemon, and 2 tablespoons of oregano
2. Wash, trim, and add chicken chunks to the plastic bag to marinate for at least 30 minutes
3. Place lettuce in a large bowl
4. Wash and slice tomatoes into wedges and add to the salad bowl
5. Wash and slice the cucumber into 1/8 inch rounds, then in half, and in half again to make quarters, add to salad bowl
6. Add approximately 1/2-3/4 cup of feta cheese crumbles to the salad bowl
7. Add 1 cup of kalamata olives to the salad
8. In a small bowl combine 2 parts olive oil, 1 part red wine vinegar according to the size of your salad and how much dressing you'd like to make
9. Add lemon juice from the other 1/2 of the lemon to the olive oil and vinegar mix, then add the dried oregano
10. Spray large sauce-pan, or indoor grill pan with nonstick cooking spray and cook chicken on medium heat until golden brown, approximately 10 minutes on each side (since they are small chunks, they should cook quickly)
11. Add the chicken to the salad
12. Serve the salad with dressing on the side, or shake the dressing, then toss in the salad mixture
13. Opa! Enjoy with quick and easy homemade pita chips!

Easy, Refreshing Summer Salad Recipe Rebeccammendation for Entertaining at Home: Greek Salad with Marinated Chicken and Homemade Pita Chips!