Chicken Greek-A-Tikka Salad With Parsley-Feta Pesto |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is a Rachel Ray creation, and it is FANTASTIC! I make this salad once a week during the summer. It's refreshing and very simple to make. Ingredients:
4 pita bread |
1 cup plain yogurt |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 tablespoon mccormick seasoning |
2 -2 1/2 lbs boneless skinless chicken breasts |
1 romaine lettuce hearts, chopped |
2 tomatoes, chopped |
1/2 cucumber, chopped |
1/2 red onion, chopped |
3 celery ribs, chopped |
1/2 cup pitted kalamata olive |
6 hot pepperoncini peppers, chopped |
1 lemon, juice of |
extra virgin olive oil, for drizzling |
salt and pepper |
1 cup flat leaf parsley |
1/2 cup feta |
1 garlic clove |
1 teaspoon black pepper |
3 tablespoons walnuts, chopped |
1/4 cup extra virgin olive oil |
Directions:
1. Preheat grill pan to high heat (I actually use the charcoal grill outside instead).
2. Heat oven or toaster oven to 250 degrees.
3. Wrap Pita bread in foil and place in oven to warm.
4. Combine yogurt and next four ingredients. Coat chicken in mixture (I use a large ziplock for this part).
5. Grill chicken for 5-6 minutes on each side or until cooked through.
6. Combine lettuce, chopped veggies, olives, and hot peppers in a large serving bowl.
7. Dress salad lightly with lemon juice, olive oil, salt, and pepper.
8. Place remaining ingredients (for pesto) in food processor (except for olive oil).
9. Turn processor on, and stream in olive oil.
10. remove bread from oven and cut into wedges.
11. Place grilled meat on top and dress liberally with pesto.Place pita wedges around the edges.
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