Lorri's Greek Salad

1 pound chicken breast tenders

salt and pepper

1 ripe lemon, zested and juiced

3 tablespoon red wine vinegar

1/2 cup extra-virgin olive oil

2 tablespoons fresh chopped oregano

3 cloves garlic, chopped

2 hearts Romaine lettuce, chopped

1/2 cup pitted Kalamata olives, coarsely chopped

8 ounces feta cheese, crumbled

2 vine ripe tomatoes, seeded and diced

1/3 seedless or English cucumber, diced

1/2 red onion, chopped

1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper. Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat. Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter. Grill tenders 4 to 5 minutes on each side. Let the tenders rest then cut into strips and add to the salad.