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makes about 4 servings ⁣⁣⁣⁣
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1 1/2 lbs. chicken tenders, pounded to an even thickness ⁣⁣⁣⁣
sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each + more for finishing ⁣⁣⁣⁣
4 Tbsps high quality extra virgin olive oil, divided⁣⁣⁣⁣
1 Tbsp dried oregano⁣⁣⁣⁣
2 large English cucumbers, halved lengthways and sliced ⁣⁣⁣⁣
2 cups grape or cherry tomatoes, halved⁣⁣⁣⁣
1 large bell pepper (color of choice, I used yellow), seeded and chopped⁣⁣⁣⁣
1/2 cup pitted Kalamata olives ⁣⁣⁣⁣
1 small red onion, chopped or sliced thin⁣⁣⁣⁣
1/2 cup crumbled feta cheese⁣⁣⁣⁣
2 Tbsps white wine vinegar, or apple cider vinegar ⁣⁣⁣⁣
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Place the chicken tenders into a ziplock bag, or sealable container and add in dried oregano, 2 Tbsps oil, and sea salt and pepper. Combine well to coat your chicken, then refrigerate for at least 30 minutes to overnight.⁣⁣⁣⁣
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Heat a large non-stick grill pan over medium heat. Cook the chicken for 3-4 minutes on each side, or just until nicely charred and cooked through.⁣⁣⁣⁣
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Set aside on a plate and once cool enough to handle tear it, shred it, or chop it into small bite sized pieces.⁣⁣⁣⁣
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In a large bowl add chicken, tomatoes, cucumbers, bell pepper, olives and onion as shown.⁣⁣⁣⁣
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Sprinkle with crumbled cheese and season with sea salt and freshly ground pepper to your taste. ⁣⁣⁣⁣
Drizzle with remaining oil and vinegar.⁣⁣⁣⁣
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Gently toss to combine and enjoy! ⁣⁣⁣⁣
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➡️Cleanfoodcrush.com⁣


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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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