Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto
Jennifer
ingredients
- 4 flat breads or pitas, any flavor or variety
- 1 cup plain yogurt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
- 2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
- 1 heart romaine lettuce, chopped
- 2 vine ripe tomatoes, chopped
- 1/2 seedless cucumber, chopped
- 1/2 red onion, chopped
- 3 ribs celery, chopped
- 1/2 cup pitted kalamata olives
- 6 pepperoncini hot peppers, chopped
- 1 lemon, juiced
- Extra-virgin olive oil, for drizzling
- Salt and pepper
- Special equipment: metal skewers
- Parsley Feta Pesto:
- 1 cup flat-leaf parsley leaves
- 1/2 cup feta crumbles
- 1 clove garlic
- 1 teaspoon coarse black pepper
- 3 tablespoons chopped walnuts
- 1/4 cup extra-virgin olive oil
directions
- 1
Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.
- 2
Wrap breads in foil and place in oven to warm.
- 3
Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
- 4
Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.
- 5
Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
- 6
Remove bread from oven and cut into wedges.
- 7
Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
Source: Jennifer
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