This meal was so refreshing and delicious and exactly what I wanted it to be. The husband and I were all but fighting over who got to polish off the rest of the salad. I can honestly say that's never happened before. The chicken nuggets were just another version of my new go-to way of making them. Panko. Everyone loves the Panko.Greek Salad with Pita Chips
adapted from Real Simple Magazine - I left out a bunch of stuff that I knew my husband wouldn't eat
2 pitas, split horizontally
4 tbs olive oil
2 tbs red wine vinegar
1/4 tsp dried oregano
1/2 head romaine lettuce, torn or chopped
1 cup fresh spinach, torn
1-2 roma tomatoes, seeded and diced
1/2 cucumber, peeled and thinly sliced
4 oz feta cheese, crumbled
Preheat oven to 350. Place the pita cut-side up on a baking sheet. Brush with 1 tbs olive oil, sprinkle with salt, and bake until golden and crisp, 5-7 minutes. Let cool, then break into pieces.
In a large bowl, whisk together the vinegar, oregano, the remaining 3 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Add the lettuce, spinach, tomato, and cucumber and toss. Top with feta and pita chips.
Lemony Chicken Nuggets
2-3 boneless, skinless chicken breasts, cut into bite sized nuggets
salt and pepper
zest and juice of 1 large lemon
1/2 cup greek yogurt
1 cup panko breadcrumbs
2-4 tbs olive oil
In a large bowl, or on a plate, combine greek yogurt with the juice of 1 large lemon. Season with salt and pepper. If the mixture seems too thick, add water 1 tbs at a time. Coat the chicken in the yogurt mixture. On a separate plate, combine breadcrumbs with the zest of the lemon. Season with salt and pepper. Toss the coated chicken with the breadcrumbs. Heat 2 tbs olive oil in a large skillet over medium heat. Cook chicken in batches, adding more oil if necessary, until nuggets are golden brown and cooked through, about 6-8 minutes.