Create a delicious Greek salad with blackened chicken at home thanks to these easy steps from Strip House's Executive Chef John Schenk.


For a fantastic vinaigrette dressing, combine two tablespoons of minced garlic, one-fourth cup of lemon juice and three tablespoons of red wine vinegar in a non-reactive stainless steel bowl. Slowly whisk in one-half cup of extra virgin olive oil and one cup of canola oil. Once the oil has been whisked, add one teaspoon of dry Greek oregano and season with salt and fresh ground pepper.


Clean the outer leaves of one head of iceberg lettuce, remove the core and hand rip into small pieces. Trim the tips and outer leaves of one heart of romaine lettuce and cut into one-inch pieces. Place both the iceberg lettuce and heart of romaine into a large salad bowl and mix in one cup of red grape tomatoes sliced into rounds, one small de-seeded and thinly sliced cucumber, one-fourth of a thinly sliced red onion, one-half pound of feta cheese cut into small chunks, six peppercinis and one cup of chopped green olives. While tossing dry salad ingredients, add one cup of the vinaigrette dressing and let sit for 10 minutes to soften.


While the salad is marinating, toss three-fourths of a pound of raw chicken tenders with one tablespoon of canola oil and sprinkle with one tablespoon of blackening seasoning. Add one tablespoon of canola oil to a hot Teflon sauté pan and cook the chicken tenders for one minute on both sides to create an even black color. Flip the chicken tenders and cook for an additional minute on both sides. Remove the pan from the heat and cover to finish cooking the chicken. Once the chicken has cooked all the way through, cut into pieces and serve over the salad. The Greek salad with blackened chicken will serve four.


Culinary mastermind John Schenk brings a wealth of knowledge and a menu full of flavor as executive chef of Strip House. In 1994, Schenk became executive chef at Monkey Bar, another Glazier Group restaurant, where he received the Food and Wine Magazine's "Best New Chef" award. His expertise has been featured on the Today Show, CBS Saturday Morning's "Chef on a Shoe String," FOX & Friends and was an original chef on the Food Network's "Ready, Set, Cook."  Chef Schenk's decadent menu includes prime cuts of beef charred to perfection, signature side dishes and the famed Strip House 24-Layer Chocolate Cake.


Recently recognized as a "celebrity hot spot" by People.com and one of the top ten new restaurants in Las Vegas by Citysearch and Zagat's Best of Las Vegas 2008, Strip House redefines the traditional steak house.  Renowned restaurateurs Peter, Penny and Mathew Glazier, along with Executive Chef John Schenk have created an atmosphere unlike any other in Las Vegas.  Located in Planet Hollywood Resort & Casino, the innovative menu is designed to excite all the senses with prime cuts of beef charred to perfection, signature side dishes, an extensive wine list and the famed 24-layer chocolate cake.  Strip House is open 5 – 11 p.m. Sunday – Thursday and 5 – 11:30 p.m. Friday – Saturday.  For more information, or to make a reservation, please call 702.737.5200. 


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Planet Hollywood Hotel and Casino