Bored by hot dogs? Spice up your holiday feast

Build a charcoal fire or preheat a gas grill. Rinse and dry each chicken breast, remove the tenderloins if they’re still attached, and save them for another use. Brush the chicken lightly with oil on both sides (this will make the pounding easier). Place each chicken breast between 2 pieces of parchment or waxed paper about 8 x 8 inches. Using a meat pounder (or rolling pin), flatten each breast to about an even 1-inch thickness. Set aside.

Make the rub: Mix the garlic, lemon zest, salt, and water in a mortar or a shallow bowl. Grind with the pestle or the back of a fork. Add the oregano and pepper and grind again to mix. Divide the mixture into 4 equal portions.

Brush each chicken paillard with olive oil on both sides.4.

Thirty minutes before cooking, rub each piece with 1⁄4 of the wet rub on both sides with clean hands, making sure to coat evenly. (The rub is very flavorful and will be too strong if left in clumps on the pieces of chicken.)

Using tongs, place the paillards on the cooking grate over direct medium heat, cover, and grill for about 4-6 minutes, turning once halfway through the cooking time. When the chicken is marked and cooked through, remove it from the grill.

Immediately squirt 1 to 2 lemon wedges over each piece of chicken, and let it sit for 2 to 3 minutes. Garnish with the parsley and strips of lemon zest, if desired. Serve on top of the Greek Farmer’s Salad.

Combine the anchovies, garlic, capers, lemon juice and zest, mustard, and vinegar in a blender or a food processor. Slowly add in the oil and olive puree and pulse together until blended. Season to taste with salt (although it probably won’t be needed, as several ingredients are naturally salty). Use immediately, or store in the refrigerator in an airtight container for up to 5 days.

Put the tomato wedges, cucumber chunks, sliced onions and feta into a large bowl. Mix well and eason with salt, pepper, and dried oregano. Toss with Black Olive Vinaigrette.

Serve with chicken paillard on top of the salad.