Grilled Chicken Tenders
1 lb rooster tenders
1/four cup further virgin olive oil
2 tablespoons lemon juice
1 tablespoon purple wine vinegar
2 cloves garlic minced
2 teaspoons Greek seasoning (or use 2 teaspoons dried oregano, 1 teaspoon dried thyme,
1 teaspoon grated lemon zest, 1 teaspoon sea salt and 1 teaspoon floor black pepper.)
1 tablespoon water
Combine the olive oil, lemon juice, purple wine vinegar, minced garlic, Greek seasoning and water in a plastic ziplock bag.
Place the rooster tenders within the bag. Seal the bag and shake to coat the meat very well, Place the bag within the fridge to marinate in a single day.
Preheat a stovetop grill pan to medium-high warmth. You can also use a broiler.
Grill the tenders, turning them each 2-Three minutes till the meat is cooked by, about 10 minutes.
Spoon a few of the Greek salad onto serving dishes and prime every serving with a few of the grilled rooster tenders.
Serve with warmed pita bread.
half of cup purple wine vinegar
2 garlic cloves, crushed
half of teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
half of teaspoon salt
1/four teaspoon pepper
1 cup vegetable oil
half of cup olive oil
2 tablespoon lemon juice
four cups torn romaine lettuce
1 small bell pepper, diced
1/four of a purple onion, sliced
Half English cucumber, sliced
1 medium tomato, diced
12 kalamata olives,
four pepperoncini peppers
half of cup crumbled feta cheese
Pour all of the dressing components into a big jar and shake nicely.
Place the jar within the fridge for a couple of hours to mix the flavors.
Combine the Greek salad components in a big serving bowl. Pour half of the dressing over the salad and toss. Add extra dressing if desired.