Greek Chicken Salad

Ingredients

Chicken

• Chicken tenders or a boneless, skinless chicken breast sliced

Marinade Ingredients

• 2 tbsp Olivio (Canola with 30% Olive Oil) or your favorite oil
• 1 tsp Garlic, minced
• 2 tbsp Lemon Juice
• 1 tbsp Dijon Mustard or your favorite mustard
• 1/2 cup Plain Yogurt, fat-free
• 1 tsp Oregano
• 1 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Pepper

Dressing Ingredients

• 2/3 cup Olivio (Canola with 30% Olive Oil) or your favorite oil
• 1/3 cup Red Wine Vinegar or your favorite vinegar
• 2 tbsp Lemon Juice
• 1/2 cup Sugar or other sweetener
• 1 tsp Garlic, crushed
• 2 tsp Oregano

Salt

Greek Sauce

• 1/4 to 1/2 cup Cucumber, seedless, grated and drained
• 2 tbsp Mayonnaise, light
• 1/2 cup Plain Greek Yogurt or Strained Yogurt
• 1/4 cup Milk, skim
• 2 to 3 tsp Lemon Juice, fresh if possible
• 1/2 tsp Garlic, minced
• A handful of Fresh Dill, chopped

Pepper

• Note: some people use buttermilk instead of yogurt and add fresh mint instead of fresh dill or both.

Salad

• Your favorite lettuce variety or baby spinach

Grape Tomatoes

• Pitted Olives, halved
• Crumbled Feta Cheese
• Red Peppers, sliced or diced
• Red Onion, sliced or diced
• Plus anything else you like!
• Pita bread � can be the mini-pitas. Consider heating them or grilling them.

Directions

Greek Sauce Instructions

1. Grate cucumber and place in a strainer. Add a little salt and let the water drain from the cucumbers for about 30-minutes. While this is straining you can make your marinade and dressing. Using a large spoon press down on the grated cucumber to squeeze out any remaining liquid. Turn over the shredded cucumber and press down a few more times until no more liquid comes out. Add remaining ingredients and place in a sealed container. You may want to add more or less ingredients based upon your taste test. Refrigerate until dinner. I like to make it a day early to allow the flavors to blend.

Dressing Instructions

1. Blend all ingredients in a shaker bottle. Make it a day early to allow the flavors to blend.

Marinade Instructions

1. Mix together the marinade ingredients. Place chicken in a zip lock bag. Add marinade, coat chicken completely, seal, and refrigerate for up to 24-hours. Place the chicken in the marinade the night before.
2. Grill or cook chicken on the stovetop in a heavy pan. Thinly coat a heavy frying pan with peanut oil. If you end up with too much liquid, you will need to carefully remove some of it for proper browning.
3. Using peanut oil is good because it does not add any flavor to your chicken. It has a high smoke point, which is perfect for deep frying.
4. Heat your oil, add chicken, and cook about 10- to 12-minutes until brown then flip over. Continue cooking until chicken reads the proper temperature.
5. Assemble your Greek Chicken Salad and enjoy! Consider serving with pita bread as it is always a nice complimen