Middle Eastern Bread Salad With Chicken Recipe

Name: Middle Eastern Bread Salad With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fat-free buttermilk, divided; 1 large egg white, lightly beaten; 3/4 cup panko (Japanese breadcrumbs); 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 3 tablespoons canola oil; 4 cups torn whole-wheat pita; 2 cups halved cherry tomatoes; 1/2 cup torn basil; 1/3 cup thinly vertically sliced red onion; 1/4 cup chopped pitted kalamata olives; 1/4 cup red wine vinegar; 2 teaspoons Dijon mustard; 2 tablespoons extra-virgin olive oil; 6 tablespoons crumbled feta cheese

Servings: persons

1 cup fat-free buttermilk, divided
1 large egg white, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons canola oil
4 cups torn whole-wheat pita
2 cups halved cherry tomatoes
1/2 cup torn basil
1/3 cup thinly vertically sliced red onion
1/4 cup chopped pitted kalamata olives
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
6 tablespoons crumbled feta cheese

1
Preheat oven to 425u00b0.
2
Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
3
Heat an ovenproof skillet over medium heat. Add canola oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425u00b0 for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4
Combine pita, cherry tomato halves, basil, onion, and olives in a large bowl. Combine vinegar, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Drizzle dressing over pita mixture; toss to coat. Arrange about 1 1/2 cups salad on each of 6 plates; divide sliced chicken evenly among servings. Top each serving with 1 tablespoon crumbled feta cheese.

971

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 16 ingredients. The key ingredients include: 1 cup fat-free buttermilk, divided, 1 large egg white, lightly beaten, 3/4 cup panko (Japanese breadcrumbs), 4 (6-ounce) skinless, boneless chicken breast halves, and more.

Yes, Middle Eastern Bread Salad With Chicken 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.

Middle Eastern Bread Salad With Chicken

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