To make the chicken, you need to marinade it with the olive oil, apple cider vinegar, Worcestershire Sauce, Dried Oregano, Garlic Powder, Onion Powder, Salt, Ground Pepper and of course the Chicken Breast tenders in a gallon size resealable bag.
Set the chicken aside to marinade while you prepare the rest of the salad.
To make the salad dressing, add the roasted red peppers, olive oil, red wine vinegar, garlic powder, dried oregano and smoked paprika to a blender or tall container to blender with an immersion blender.
Blend until smooth.
Add salt and pepper to taste and then stir to combine.
To prepare the salad, distribute the lettuce to four large salad bowls.
Top the lettuce with equal amounts of onion, olives and goat cheese.
To cook the chicken, either grill or pan fry the chicken tenders for for about 3 minutes on each side.
Next, place equal amounts of chicken on top of each salad bowl.
Pour about 3-4 tablespoons of the dressing on each bowl of lettuce and then serve with the flatbread.