Greek Salad with Grilled Chicken

Salad:
4-5 tomatoes, cut into chunks
1 red onion, thinly sliced
1 cucumber, unpeeled, seeded and sliced big
1 cup Kalamata olives, pitted
1 C. Artichoke hearts
6 pepprocini hot peppers, chopped (opt.)
½ C. fresh flat-leaf parsley
Romaine or baby spinach, chopped
1 C. feta cheese




Dressing:
2 cloves garlic, minced
1 t. dried oregano
1/2 t. Dijon
3 T. red wine vinegar
1 t. coarse salt
1/2 t. ground black pepper
1/4 C. olive oil


This can be set up as a salad bar or as marinated vegis over greens.

Marinated: Combine tomatoes, onion, cucumber,olives, artichoke hearts (peppers,) and parsley in a large bowl. In a small bowl, combine first 6 dressing ingredients and whisk together, slowly add olive oil. Pour dressing over vegetables. Let marinate 30 minutes. Serve over salad greens or spinach and top with feta.
Salad Bar: Mix greens with, onion, parlsey, add dressing. Put rest of ingredients in bowls for self serve.

Serve with warm pita bread and with grilled chicken for a main dish salad.

Grilled Greek Chicken (can make ahead serves 8)

1 C. plain yogurt
1 t. ground coriander }
1 t. ground cumin }alt. use 1t. tandori spice
1 t. dried oregano (Greek is best)
ground pepper
3 lbs chicken tenders


Preheat a grill or grill pan to high heat. Combine yogurt and next 4 ingredients. Coat chicken in mixture. Oil grill pan and grill chicken 5 minutes on each side. Place grilled meat on salad plates or on platter for salad bar.



8 servings