Wednesday, June 25, 2008

Greek Chicken and Salad

I had taken chicken out to have with our pesto pasta on Monday, but it wasn't fully defrosted so I saved it for last night's Greek salad:


I made the salad with romaine, cucumber, red onion, tomatoes, kalamata olives and feta cheese. I made a quick dressing with red wine vinegar, olive oil, oregano, salt and pepper. For the chicken I did my usual pounding it thin, dredging in egg and then seasoned bread crumbs, but to make it Greek I added oregano to the bread crumbs. It came out nice and tender and the salad was terrific.
Pin It!

9 comments:

  1. that looks good! How did you cook the chicken? Fried or oven?

    ReplyDelete
  2. Perfect pan fried meat once again. You rock. :)

    ReplyDelete
  3. Kristi - I do a shallow fry in oil.

    ReplyDelete
  4. Melissa - You are my biggest fan. :)

    ReplyDelete
  5. Yum! That looks awesome! Lose the olives and I'd totally eat every single thing on that plate hehe. :D

    ReplyDelete
  6. Wow, my kind of dinner. THis looks fabulous!

    ReplyDelete
  7. Katie 1 - Lose the olives!? Are you kidding? They're the best part! :)

    Katie 2 - Thanks. It was yummy!

    ReplyDelete
  8. Can I come and have dinner at your house every night?

    ReplyDelete
  9. Alotta - You're welcome anytime! :)

    ReplyDelete

Thanks for commenting!