Photo: Chicken Salad Pita with Baba Ghanoush Recipe
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
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.
Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
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.
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.
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
Photograph by Antonis Achilleos
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By soccerme8_12785430
Taylorsville, 84
on October 09, 2012
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Great recipe! I made homemade baba ghanoush from a recipe off of here instead of buying it and it was wonderful with it. Very light and healthy loved it and so did the kids!
By binaleigh
downey,ca
on May 01, 2012
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It was surprisingly good. I used hummus and it was nice. I would omit the extra olive oil from the cucumber step. I omitted the red flakes. I will make this dish again, but I will try to make it without a dripping mess (due to the extra liquid on each step.
Very refreshing dish.
By Cook and coach
on March 30, 2012
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This is a great, HEALTHY recipe! My 15 year old picky eater devoured it and rated it a 9 out of ten. My only suggestion would be to serve the filling inside of a pita pocket - otherwise they are quite a mess to eat. Enjoy!
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