2 lbs of chicken tenders
Sea salt & fresh ground pepper
Juice of 1 lemon
3 tbsp white wine vinegar
½ cup of extra virgin olive oil
2 tbsp dried oregano
3 cloves of chopped garlic
Feta cheese for garnish
Lettuce for garnish
Tomato for garnish
Mayo for garnish
Salt and pepper the chicken tenders.
Prepare dressing in a small bowl:
Combine lemon & vinegar – whisk in olive oil as you pour it in a small steam. Add oregano & garlic and whisk well.
Pour half to ¾ of dressing over the chicken tenders. Reserve the ¼ dressing to use as a garnish. Heat a non-stick skillet over medium-high heat.
Place the chicken/ dressing mixture in the heated skillet. Cook until chicken no longer pink and cooked through.
Can be serve with garlic naan, sprinkled lightly with water and warmed in the oven