Ingredients
Scale
- 1 1/2 pounds chicken tenderloins
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 2 garlic cloves (chopped)
- 1 tablespoon fresh oregano (chopped)
- 1 tablespoon fresh basil (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large tomato (diced)
- 2 kirby cucumbers (diced)
- ¼ cup red onion (diced)
- 1/2 cup black olives (sliced in half)
- 1/2 cup feta cheese (crumbled)
- 4 pitas (cut in wedges)
Instructions
- In a mason jar, combine the olive oil, balsamic vinegar, lemon juice, garlic, oregano, basil, mustard, salt, and pepper. Screw on the top and shake vigorously. Place the chicken in a resealable bag and add about 3/4 cup of the marinade/vinaigrette. Seal bag and marinate chicken for at least 15 minutes.
- Heat a grill or grill pan to medium high. Remove the chicken from the marinade/vinaigrette and discard the bag and the marinade. Grill the chicken for about 3 - 5 minutes per side or until it is just cooked through. Remove from grill to a platter and cover with foil to keep warm.
- In a small bowl combine the tomato, cucumber, red onion, and olives and add the remaining 1/4 cup of marinade/vinaigrette. Toss to coat.
- To serve, top grilled chicken with the tomato-cucumber salad, a sprinkle with the feta cheese, and the pita wedges.
Notes
Recipe by Amy Casey
© - amycaseycooks -2013
www.amycaseycooks