Lemon & Oregano Chicken Greek Salads

Serves 6


1 large chicken breast, sliced thin
Cracked black pepper
1/2 tablespoon lemon zest
1/2 cup lemon juice
1 cup cherry tomatoes, halved
2 cups romaine lettuce torn into bite size pieces
1/2 cup calamata olives
1/2 cup feta, crumbled
1/2 cup fresh parsley leaves
1/2 cup olive oil
Juice of 2 lemons (for dressing)
Salt and pepper


Pre-heat oven to 375°F. Season the chicken sliced with salt and pepper. Mix together the chicken the lemon zest and the lemon juice in a bowl. Cook the chicken for about 10 minutes or until the chicken is cooked through. Mix together tomaotes, lettuce, olives, feta and parsley. Sprinkle with salt and pepper. Drizzle olive oil and lemon juice over the salad, toss chicken in and serve.