Recipe: Greek Grilled Chicken and Vegetable Salad With Pita Bread [edit]
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[edit] Ingredients
1 ⅓ |
pounds chicken breast tenders - (to 1 ½) |
|
Coarse salt to taste |
|
Freshly-ground black pepper to taste |
8 |
|
1 |
ripe lemon zested and juiced |
3 |
|
½ |
|
2 |
tablespoons fresh chopped oregano |
3 |
garlic cloves chopped |
2 |
Romaine lettuce hearts chopped |
½ |
cup pitted Kalamata olives coarsely chopped |
8 |
ounces feta cheese crumbled |
2 |
vine ripe tomatoes seeded, diced |
⅓ |
seedless or English cucumber diced |
½ |
red onion chopped |
½ |
cup flat-leaf parsley leaves chopped |
[edit] Preparation
Step 1 |
Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper. |
Step 2 |
Preheat oven to 275 degrees. Wrap pita breads in foil. Place in warm oven and heat until dinner is served. |
Step 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. |
Step 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. |
Step 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. |
Step 6 |
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy! |
Step 7 |
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