2 8-ounce chicken breasts, boneless & skinless or
1 pound 26/30 raw shrimp, peeled & deveined
2 tablespoons garlic, crushed
1 tablespoon parsley, chopped
2 tablespoons olive oil
½ teaspoon cracked black pepper
juice of ½ lemon
1 tablespoon fresh oregano (wild marjoram), chopped
2 tablespoons red wine vinegar
Combine all of the above ingredients, except the chicken or shrimp, and chill for one to two hours.
Take one half of the dressing, along with the chicken or shrimp, and place in a zip lock bag. Refrigerate for one to two hours. Barbecue chicken for a total of 7 minutes, turning every two to three minutes. For shrimp, cook for a total of 3 ½ minutes, turning every minute. Remove from heat and let stand for three minutes. Cut chicken into long slices, about ½” thick (if using shrimp, do not slice).
Toss remaining dressing with the salad ingredients, except feta, and split onto two plates. Top with feta and chicken or shrimp.