Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto

Total Time:
32 min
20 min
12 min

4 servings

  • 4 flat breads or pitas, any flavor or variety
  • 1 cup plain yogurt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
  • 2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
  • 1 heart romaine lettuce, chopped
  • 2 vine ripe tomatoes, chopped
  • 1/2 seedless cucumber, chopped
  • 1/2 red onion, chopped
  • 3 ribs celery, chopped
  • 1/2 cup pitted kalamata olives
  • 6 pepperoncini hot peppers, chopped
  • 1 lemon, juiced
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper
  • Special equipment: metal skewers
  • Parsley Feta Pesto:
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup feta crumbles
  • 1 clove garlic
  • 1 teaspoon coarse black pepper
  • 3 tablespoons chopped walnuts
  • 1/4 cup extra-virgin olive oil
  • Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.

  • Wrap breads in foil and place in oven to warm.

  • Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.

  • Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.

  • Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.

  • Remove bread from oven and cut into wedges.

  • Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

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