Those ribs sure look good.....

Do you think if I sit here long enough staring at him, he will toss me a little piece of meat?

Greek Salad with Grilled Chicken

With leftover chicken from yesterday's dinner, I put together this simple salad that is full of flavor. The Greek dressing is absolutely fabulous!

In a large bowl, throw together your favorite salad ingredients. I like Romaine lettuce, cucumbers, celery, tomatoes and red onion. To make it a Greek salad, add Pepperoncini's and pickled beets on the side then crumble lots of Feta cheese on top. Round off this meal with a sliced chicken breast on top. Then pour this Greek dressing over all.

1/2 cup olive oil
1-1/4 tsp garlic powder
1-1/4 tsp dried oregano
1-1/4 tsp dried basil
1 tsp freshly ground black pepper
1 tsp salt
1 tsp onion powder
1 tsp Dijon-style mustard
1 tsp sugar
2/3 cup red wine vinegar

In a large bowl, combine all ingredients and mix until well blended. Store tightly covered at room temperature till ready to use. Refrigerate left-overs.

Enjoy!

Greek Marinated Grilled Chicken

1/2 cup lemon juice approx. 2 lemons

1 cup Olive Oil

3-4 cloves garlic, chopped

1 Tbsp crushed dried oregano

1-1/2 tsp salt

1/2 tsp ground black pepper

8 boneless, skinless chicken breasts

In a large glass dish, mix the lemon juice, olive oil, garlic, oregano, salt and pepper. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat grill for high heat. Lightly oil the grill grate. Place chicken breast on the grill, and discard the marinade. Cook chicken breasts two minutes on high heat. Do not flip the chicken, turn it 1/4 turn and cook for another two minutes. Flip and repeat. Cook chicken till internal temperature reaches 170 degrees F.

Serve with a greek salad and bread.

Enjoy!!