Grilled Chicken Pita Salad

Grilled Chicken Pita Salad
Photo by Iain Bagwell

Ingredients

  • ½ cup pitted kalamata olives
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon fresh oregano leaves
  • 2 cups pita chips
  • 2 cups pita chips
  • + 15 more ingredients
    • 2 cups halved grape tomatoes
    • 4 ounces block feta cheese, broken into chunks
    • 2 cups halved grape tomatoes
    • ½ teaspoon freshly ground black pepper
    • 4 ounces block feta cheese, broken into chunks
    • 1 bunch asparagus, trimmed and cut in half lengthwise
    • ½ teaspoon freshly ground black pepper
    • About 6 tbsp. extra-virgin olive oil, divided
    • 1 bunch asparagus, trimmed and cut in half lengthwise
    • 2 boned, skinned chicken breast halves (1 lb. total)
    • About 6 tbsp. extra-virgin olive oil, divided
    • 2 cups loosely packed baby arugula
    • 2 boned, skinned chicken breast halves (1 lb. total)
    • 2 cups loosely packed baby arugula
    • ½ cup pitted kalamata olives

1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minute...

View full recipe at My Recipes

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