Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
  • Salt and pepper
  • 8 pita breads
  • 1 ripe lemon, zested and juiced
  • 3 tablespoon red wine vinegar, eyeball it
  • 1/2 cup extra-virgin olive oil, eyeball it
  • 2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
  • 3 cloves garlic, chopped
  • 2 hearts Romaine lettuce, chopped
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 8 ounces feta cheese, crumbled
  • 2 vine ripe tomatoes, seeded and diced
  • 1/3 seedless or English cucumber, diced
  • 1/2 red onion, chopped
  • 1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped
Directions
  • Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.

  • Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.

  • Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.

  • Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.

  • Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.

  • To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!


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    This recipe is featured in:

    Great Grilled Chicken