1 lb. boneless, skinless chicken tenders
2/3 cup of olive oil
¼ cup red wine vinegar
½ teaspoon Dijon mustard
1 tablespoon Greek Bread Dipping Blend
- In a small bowl whisk together oil, red wine vinegar, Dijon mustard and Greek Bread Dipping Blend and then pour into a zip top bag.
- Place chicken in to the bag and marinate in the fridge for up to 8 hours.
- Remove chicken from the bag and grill on each side until internal temperature reaches 165 degrees.