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

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: 1 cup plain yogurt; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning; 2 to 2 1/2 pounds white-meat chicken, cut into bite-size cubes; 1 romaine lettuce heart, chopped or torn; 2 vine-ripe tomatoes, chopped; 1/2 English (seedless) cucumber (the one wrapped in plastic), chopped; 1/2 red onion, chopped; 3 celery ribs, chopped; 1/2 cup pitted kalamata olives; 6 peperoncini hot peppers, chopped; Juice of 1 lemon; Extra-virgin olive oil (EVOO), for drizzling; Salt and freshly ground black pepper; 1 cup fresh flat-leaf parsley; 1/2 cup crumbled feta; 1 garlic clove; 1 teaspoon coarse black pepper; 3 tablespoons chopped walnuts; 1/4 cup extra-virgin olive oil (EVOO) (eyeball it)

Servings: persons

1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning
2 to 2 1/2 pounds white-meat chicken, cut into bite-size cubes
1 romaine lettuce heart, chopped or torn
2 vine-ripe tomatoes, chopped
1/2 English (seedless) cucumber (the one wrapped in plastic), chopped
1/2 red onion, chopped
3 celery ribs, chopped
1/2 cup pitted kalamata olives
6 peperoncini hot peppers, chopped
Juice of 1 lemon
Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
1 cup fresh flat-leaf parsley
1/2 cup crumbled feta
1 garlic clove
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)

1
Preheat a grill pan to high heat.
2
Heat a toaster oven or oven to 250F.
3
In a bowl, combine the yogurt, coriander, cumin, oregano, and the grill seasoning.
4
Coat the chicken in the mixture, then thread the meat onto metal skewers.
5
Brush the grill pan with oil and grill the meat for 5 to 6 minutes on each side.
6
Combine the chopped veggies, olives, and hot peppers on a large platter or in a serving bowl.
7
Dress the salad very lightly in lemon juice, EVOO, and salt and pepper.
8
Place all ingredients for the pesto in the food processor except the EVOO.
9
Turn the processor on and stream in EVOO until all is incorporated.
10
Place the grilled meat on the salad and top liberally with the pesto, streaming it back and forth over the salad and the meat.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 cup plain yogurt, 1 teaspoon ground coriander, 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.

That's it — enjoy your meal!