Marinate the Chicken:

• Place the chicken breasts or tenders in a resealable bag or a shallow dish.
• Pour enough Greek dressing (Matso’s brand recommended) over the chicken to coat it thoroughly.
• Sprinkle dried oregano over the chicken, ensuring it’s evenly distributed.
• Seal or cover and leave it in the refrigerator to marinate overnight, allowing the flavors to fully infuse into the chicken.

Grill the Chicken:

• Preheat your grill to medium-high heat.
• Remove the chicken from the marinade, shaking off any excess.
• Grill the chicken until it’s thoroughly cooked and has nice grill marks, usually about 6-7 minutes per side, depending on the thickness. The internal temperature should reach 165°F for safe consumption.

Prepare the Salad:

• Wash and chop the romaine lettuce as the base of your salad.
• Slice cucumbers and tomatoes, and add them to the lettuce.
• Toss in Greek olives and crumbled feta cheese.

Warm the Naan:

• Warm the store-bought Naan in the oven or on the grill for a few minutes until it’s heated through and slightly crispy.

Plate and Serve:

• On a plate, arrange a portion of the salad.
• Slice the grilled chicken and place it on top of the salad.
• Add a generous dollop of the best hummus on the side.
• Serve with the warmed Naan.
• Drizzle of good olive oil