Chicken Salad Pita with Baba Ghanoush (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 tablespoon red wine vinegar |
3 teaspoons dried mint, crumbled |
3/4 teaspoon red pepper flakes |
2 cloves garlic, finely minced |
kosher salt |
4 tablespoons extra-virgin olive oil, plus more for drizzling |
4 chicken scallopine (4 to 5 ounces each) |
1 cup grape or cherry tomatoes, halved |
1 unpeeled kirby cucumber, chopped |
freshly ground pepper |
4 pocketless pitas |
1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section) |
2 cups chopped romaine lettuce |
Directions:
1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.
5. Per serving: Calories 342; Fat 15 g (Saturated 2 g); Cholesterol 74 mg; Sodium 587 mg; Carbohydrate 24 g; Fiber 4 g; Protein 29 g
6. Photograph by Antonis Achilleos
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