Ingredients
2 Boneless, skinless chicken breast halves. About 1 lb. total.
1 pkg. pita bread.
8 oz. feta cheese, cut into 1/2" cubes.
1 bag (5-6 oz.)washed mixed field greens.
1 small cucumber, peeled and sliced.
2 plum tomatoes, cut into wedges.
1 med. red onion, peeled and sliced.
2 lemons.
Greek Seasoning (available at some supermarkets or at www.penzeys.com)
Olive oil.
Red wine vinegar.
Water.
Preparation
Wash the chicken breasts and pat dry. Using the tines of a fork, prick the chicken breats 5-6 times on each side to allow the marinade to penetrate. Place the breasts in a ziploc bag. Prepare a marinade consisting of the juice of 1 lemon, 1 1/2 tablespoons Greek Seasoning and 1/3 cup olive oil, mix well. Add this to the bag with the chicken, seal and refrigerate overnight. Prepare 2 plates with 1/2 the greens on each plate. Top with the cucumber, red onion and plum tomatoes. Cook chicken on a hot preheated grill for 5-7 min. on each side, turning once. While the chicken cooks, prepare a dressing consisting of 2 tablespoons Greek Seasoning, 2 tablespoons water, 1/2 cup olive oil, juice of 1 lemon, and 1/4 cup red wine vinegar. Slice the cooked chicken and arrange over the greens and veggies. Top with the feta cheese and dressing. Serve with the pita bread.
