GREEK COBB SALAD

By

CUISINE AT HOME
MAKE ONE-HALF RECIPE

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Ingredients

  • VINAIGRETTE:
  • 1/4 c red wine vinegar
  • 3 TBS lemon juice
  • 3 TBS EVOO
  • 1 TBS fresh minced garlic
  • 1/2 tap dried oregano
  • SALAD:
  • 1 1/4 lb chicken tenders
  • S AND P
  • 4 6" pitas, brushed w/ olive oil, seasoned with S&P
  • 5 c chopped romaine
  • 1/2 c fresh mint, rough chop
  • 1/4 fresh dill, rough chop
  • 4 hard cooked eggs
  • 1 1/2 c grape tomatoes, halved
  • 1 c crumbled feta
  • 1/2 c each - all thinly sliced-kalamatas, red onions, dukes, pepperoncini

Preparation

Step 1

1. Whisk together vinaigrette ingredients. Toss chicken w/ 2 TBS vinaigrette.
2. Grill chicken and pita bread. Grill chicken 3" per side, remove, cover w/ foil and let rest for 5". Chop tenders, toss w/ any residual juices.
3. Combine romaine and herbs. Plate. Arrange eggs, tomatoes, feta and vegetable over greens. Tops w/ chicken tenders. Garnish edges of salad plate w/ pita wedges. Drizzle vinaigrette on top.

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