Chicken Greek-A-Tikka Salad With Parsley-Feta Pesto Recipe

Name: Chicken Greek-A-Tikka Salad With Parsley-Feta Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pita bread; 1 cup plain yogurt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 tablespoon mccormick seasoning; 2 - 2 1/2 lbs boneless skinless chicken breasts; 1 romaine lettuce hearts, chopped; 2 tomatoes, chopped; 1/2 cucumber, chopped; 1/2 red onion, chopped; 3 celery ribs, chopped; 1/2 cup pitted kalamata olive; 6 hot pepperoncini peppers, chopped; 1 lemon, juice of; extra virgin olive oil, for drizzling; salt and pepper; 1 cup flat leaf parsley; 1/2 cup feta; 1 garlic clove; 1 teaspoon black pepper; 3 tablespoons walnuts, chopped; 1/4 cup extra virgin olive oil

Servings: persons

4 pita bread
1 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon mccormick seasoning
2 - 2 1/2 lbs boneless skinless chicken breasts
1 romaine lettuce hearts, chopped
2 tomatoes, chopped
1/2 cucumber, chopped
1/2 red onion, chopped
3 celery ribs, chopped
1/2 cup pitted kalamata olive
6 hot pepperoncini peppers, chopped
1 lemon, juice of
extra virgin olive oil, for drizzling
salt and pepper
1 cup flat leaf parsley
1/2 cup feta
1 garlic clove
1 teaspoon black pepper
3 tablespoons walnuts, chopped
1/4 cup extra virgin olive oil

1
Preheat grill pan to high heat (I actually use the charcoal grill outside instead).
2
Heat oven or toaster oven to 250 degrees.
3
Wrap Pita bread in foil and place in oven to warm.
4
Combine yogurt and next four ingredients. Coat chicken in mixture (I use a large ziplock for this part).
5
Grill chicken for 5-6 minutes on each side or until cooked through.
6
Combine lettuce, chopped veggies, olives, and hot peppers in a large serving bowl.
7
Dress salad lightly with lemon juice, olive oil, salt, and pepper.
8
Place remaining ingredients (for pesto) in food processor (except for olive oil).
9
Turn processor on, and stream in olive oil.
10
remove bread from oven and cut into wedges.
11
Place grilled meat on top and dress liberally with pesto.Place pita wedges around the edges.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 pita bread, 1 cup plain yogurt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and more.

Yes, Chicken Greek-A-Tikka Salad With Parsley-Feta Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Greek-A-Tikka Salad With Parsley-Feta Pesto

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