Middle Eastern Bread Salad with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pita bread and crisp chicken star in this main-course Middle Eastern Bread Salad with Chicken. Ingredients:
1 cup fat-free buttermilk, divided |
1 large egg white, lightly beaten |
3/4 cup panko (japanese breadcrumbs) |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon black pepper, divided |
3 tablespoons canola oil |
4 cups torn whole-wheat pita |
2 cups halved cherry tomatoes |
1/2 cup torn basil |
1/3 cup thinly vertically sliced red onion |
1/4 cup chopped pitted kalamata olives |
1/4 cup red wine vinegar |
2 teaspoons dijon mustard |
2 tablespoons extra-virgin olive oil |
6 tablespoons crumbled feta cheese |
Directions:
1. Preheat oven to 425°.
2. Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
3. Heat an ovenproof skillet over medium heat. Add canola oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4. Combine pita, cherry tomato halves, basil, onion, and olives in a large bowl. Combine vinegar, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Drizzle dressing over pita mixture; toss to coat. Arrange about 1 1/2 cups salad on each of 6 plates; divide sliced chicken evenly among servings. Top each serving with 1 tablespoon crumbled feta cheese.
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