Chef Vince: Niagara Falls Culinary Institute


-1 lb chicken breast tenders
-1/3 cup Lemon juice
-1 Tbs dried oregano
-1 Tbs olive oil
-1 tsp salt
-4 each clove garlic, Minced
For salad:
-1 heart of romaine, chopped and washed
-1 head iceberg lettuce, chopped and washed
-1 pt grape tomatoes, washed and cut in half
-½ red onion, julienned
-3 oz. feta cheese, crumbled
For dressing: (16 servings)
-1 cup red wine vinegar
-2 tsp Garlic Powder
-2 tsp Dried Oregano
-2 tsp Dried Basil
-1 1/2 tsp Salt
-1 1/2 tsp Black Pepper
-1 1/2 tsp Onion Powder
-1 1/2 tsp Dijon Mustard
-1 cup Olive oil

1). Trim tenderloins if needed
2). Combine remaining marinade ingredients and pour over chicken in non-reactive container and stir
3). Allow to marinate 2-6 hours
4). Combine all salad ingredients except cheese, set aside
5). Combine dressing ingredients in order given, whisking in olive oil last, set aside
6). Drain chicken tenderloins and grill or saute until medium brown and internal temperature is 165
7). Arrange chicken on serving plates or platters and topped with salad, then dressing, then cheese

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