Chicken Greek Salad Flatbread #SundaySupper
Author: www.familyfoodierecipes.com
Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Ingredients
  • For the Dressing and Marinade:
  • the juice of one lemon
  • ¼ c. olive oil
  • 1 tsp. sea salt
  • 1 tsp. Cavender's Greek seasoning
  • 1 large boneless and skinless chicken breast
  • 2 tablespoons butter
  • 4 pitas
  • 1 small head romaine lettuce, chopped
  • 2 Plum tomatoes, quartered
  • ¼ cup jarred banana pepper rings
  • ¼ cup pitted kalamata olives
  • ½ red onion, sliced thin
  • ½ cup crumbled feta cheese
  • 1 cup potato salad (optional)
Instructions
  1. Make the dressing at least one day ahead by mixing the juicy of one lemon, olive oil, sea salt and Cavender's Greek seasoning in a jar and mixing until well combined.
  2. Refrigerate for at least 24 hours.
  3. Place the chicken breast in a plastic bag and add 4 tablespoons of the dressing.
  4. Refrigerator for at least 24 hours.
  5. Heat the sauté pan over medium-high heat. When it hot, add the butter and make sure the pan is covered with butter.
  6. Turn the heat to medium and add the chicken breast.
  7. Cook for approximately 5 minutes on each side or until chicken is no longer pink in the middle.
  8. Remove to a plate, slice and cover until the salad is ready.
  9. Preheat oven to 325º
  10. Place pitas on a cookie sheet and bake for approximately 3-5 minutes until warm.
  11. Assemble the flatbread salad by layering the romain lettuce, tomatoes, banana pepper rings, olives, onion, chicken, potato salad and feta cheese.
  12. Drizzle with greek dressing and enjoy!
Recipe by Family Foodie at https://familyfoodierecipes.com/chicken-greek-salad-flatbread-sundaysupper/