Preheat oven to 350 degrees F (180 degrees C).
Zest and juice
into a large bowl. Add
Dried Oregano (1 tsp)
and stir. Finely chop
Fresh Mint (1/3 cup)
Garlic (2 cloves)
and add to the bowl. Add
Red Wine Vinegar (1/2 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
. Slowly whisk in
Olive Oil (1/4 cup)
Tyson® Chicken Breasts (2)
with paper towels and off-trim excess fat. Heat a sauté pan over medium-high heat with
Olive Oil (1 Tbsp)
. Season chicken on both sides with
Salt (to taste)
Ground Black Pepper (to taste)
. Cook for 4-5 minutes on one side until golden brown.
Flip the chicken and cook for another 5 minutes until cooked through. Remove from heat and transfer to a plate.
Allow chicken to rest for 5 minutes.
Pita Bread (1)
in half and slice across 1/4 inch thin to make strips. Place on baking sheet lined with foil. Sprinkle with Olive Oil,
Salt (1/4 tsp)
Ground Black Pepper (1 pinch)
and toss. Spread out on a single layer. Bake for 5 minutes.
Carefully move the pita around in the pan and bake for additional 3 to 5 minutes. Remove from oven and let cool.
Kalamata Olives (1/4 cup)
. Add olives and
Feta Cheese (2/3 cup)
to large bowl with dressing. Halve the
Cherry Tomatoes (1 cup)
in half then thinly across, add to bowl.
Mini Cucumber (1)
in half lengthwise, then in half again lengthwise. Next, slice ¼" across to create triangles; add to bowl. Slice the
Romaine Hearts (2)
in half lengthwise, remove the core, slice the romaine across into ¼" thick slices. Add to the bowl.
Slice the chicken ¼" thick at a 45-degree angle. This is called a “bias” cut. Transfer one sliced chicken breast to each plate and fan the chicken across bottom rim of plate. Drizzle chicken drippings from plate over sliced chicken.
Gently toss the salad and divide evenly between two plates behind sliced chicken. Plate salad with height, being sure to showcase all ingredients. Top each salad with crispy pita crisps. Drizzle remaining dressing over sliced chicken on both plates