Mediterranean Chicken Salad
- 1 pound skinless, boneless chicken thighs
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Juice of 2 lemons
- 2 cloves garlic, finely grated
- 1 teaspoon dried mint
- Kosher salt and freshly ground pepper
- 3 pocketless pitas, each cut into 8 wedges
- 4 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
- 1 pound Campari or other small vine-ripened tomatoes
- 1 cup torn fresh parsley
- 4 scallions, thinly sliced
- 2 cups arugula or baby spinach (about 2 ounces)
- 2 ounces feta cheese, sliced
Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.
Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.
Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.
Photograph by Justin Walker
Recipe courtesy of Food Network Magazine