Sadly, the time with our visitors was far too brief, and it was time for them to fly on to the next part of their trip. Family dinner was returned to an occasion of simplicity with this Greek Chicken Bread Salad.
GREEK CHICKEN BREAD SALAD
3 ounces pita bread, cubed
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons grated lemon rind
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
3 cups chopped romaine lettuce
1 red bell pepper, sliced
1/2 cup sliced pepperoncini peppers
1/3 cup feta cheese, crumbled
Heat broiler to high. Place pita cubes on a baking sheet, coat with cooking spray. Broil for 2 minutes, or until edges are browned, turning once.
Reduce oven temperature to 425F.
Combine oregano, olive oil, red wine vinegar, garlic, lemon rind and crushed red pepper in a large bowl, stirring with a whisk, set aside.
Heat a large ovenproof skillet over medium-high heat, coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan, cook 4 minutes on each side or until browned. Place pan in oven and bake at 425F for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand for 5 minutes, cut into cubes.
Add bread cubes, lettuce, bell pepper, pepperoncini peppers and feta to the bowl with the oregano mixture, toss well. Place salad on plates, top with chicken.
Recipe adapted from Cooking Light, January/February 2013