Here's a lighter version of the classic steak dish. Save time by marinating the chicken in the morning so pulling it together at night is a cinch.
| 1 | c | parsley leaves |
| 1⁄4 | c | oregano leaves |
| 1 | shallot (chopped) | |
| 4 | clove | garlic (chopped) |
| 3 | tbsp | red wine vinegar |
| 2 | tbsp | olive oil |
| 1 | tsp | grated lemon zest |
| 3⁄4 | tsp | salt |
| 3⁄4 | tsp | black pepper |
| 1 | lb | boneless skinless chicken tenders |
| 3⁄4 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 12 | c | mixed spring greens |
| 2 | c | carrot matchsticks |
In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, and 1/4 teaspoon each of the salt and pepper. Pulse until combined; set aside. Place chicken in a large re-sealable bag with 5 tablespoons of the parsley mixture and turn to coat. Refrigerate for at least 1 hour.
Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Remove chicken from marinade and discard bag. Sprinkle remaining 1/2 teaspoon salt and pepper over chicken. Grill about 5 minutes per side or until internal temperature registers 160°on an instant read thermometer. Allow chicken to rest for 5 minutes.
Meanwhile, stir together remaining 1/4 cup parsley mixture and yogurt. Place greens and carrots in a large serving bowl and toss to mix. Cut chicken diagonally into thin slices and add to serving bowl. Drizzle prepared dressing over top and gently toss to coat. Serve immediately.