|
Serves 4
1⁄4 cup olive oil
1 teaspoon lemon zest
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
4 boneless/skinless chicken breast halves (about 1 pound)
2 cups torn romaine lettuce
1⁄4 cup thinly sliced red onion
1⁄4 cup cherry tomatoes, thinly sliced
2 tablespoons sliced pitted Kalamata olives
2 tablespoons crumbled Feta cheese
4 Mrs Baird’s Hamburger or Sandwich Buns
In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt and pepper to taste. Transfer 1⁄4 cup of the mixture to a self-sealing plastic bag, this will marinate the chicken. Leave the remainder in the bowl to be used for the salad topping; cover and refrigerate until ready for use.
Lightly flatten the chicken breast between 2 pieces of plastic wrap, using the flat side of a meat pounder or rolling pin. Place the chicken breasts into the self-sealing plastic bag with the marinade. Close bag and let marinate at room temperature 10 to 15 minutes, or refrigerate up to 12 hours. Drain marinade (do not reuse this marinade) and grill chicken breast over medium-high heat for 4 to 5 minutes per side, or until chicken is cooked through the center (no longer pink).
For the salad topping, place the romaine, red onion, cherry tomatoes, olives, and Feta cheese in the bowl with the reserved dressing, stirring to coat. To assemble the sandwiches, place a chicken breast on the bottom half of the bun. Place a heaping 1⁄2 cup of the salad mixture on the chicken. Place the top half of the bun on top. Repeat with remaining ingredients.
Print Version
|
