1 pd chicken tenders, cut into bite-size pieces
1-2 Tbls Greek seasoning
1 head romaine lettuce, rinsed and chopped
1 cucumber, peeled, seeded, and chopped
4 plum tomatoes, chopped
1- 15 oz can garbanzo beans, drained and rinsed
1/4 cup sliced, ripe black olives
1-14 or 15 oz can artichoke hearts, drained and chopped
4 oz block feta cheese, crumbled
Greek Vinaigrette* or Athenos Brand Greek Dressing with Feta Cheese
4 Tbls fresh lemon juice
4 Tbls red wine vinegar
1 tsp salt
1/4 tsp pepper
1 tsp dried oregano
1/4 tsp garlic powder
1/3 to 1/2 cup olive oil
1/4 cup crumbled feta cheese
*Combine lemon juice and next 5 ingredients in a blender. Start blending and slowly pour in olive oil. Turn off blender and stir in feta cheese. Store in the fridge.
1. Heat 1 Tbls olive oil over medium-high heat in a skillet. Add chicken; sprinkle greek seasoning over chicken and saute until cooked through. Cover and set aside.2. Put romaine lettuce in a large salad bowl. Add remaining ingredients and toss lightly.
3. Add chicken and drizzle with Greek Vinaigrette
4. Serve and Enjoy!