Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping
Melissa
ingredients
- 1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
- Salt and pepper
- 8 pita breads
- 1 ripe lemon, zested and juiced
- 3 tablespoon red wine vinegar, eyeball it
- 1/2 cup extra-virgin olive oil, eyeball it
- 2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
- 3 cloves garlic, chopped
- 2 hearts Romaine lettuce, chopped
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 8 ounces feta cheese, crumbled
- 2 vine ripe tomatoes, seeded and diced
- 1/3 seedless or English cucumber, diced
- 1/2 red onion, chopped
- 1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped
directions
- 1
Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
- 2
Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
- 3
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
- 4
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
- 5
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
- 6
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side.
Source: Melissa
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