Warm Tangerine and Grilled Chicken Salad served on

Name: Warm Tangerine and Grilled Chicken Salad served on Grilled Garlic Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zest and juice of 2 tangerines; 2 sprigs of fresh rosemary, leaves removed and finely chopped; 3 garlic cloves, chopped; 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped; 6 tablespoons extra-virgin olive oil (EVOO); Salt and freshly ground black pepper; 1 1/2 pounds chicken cutlets; 1 pint red grape tomatoes, halved; 1 pint yellow grape tomatoes, halved; 1 fennel bulb, quartered, cored, and thinly sliced (chop and reserve a handful of fronds); 12 kalamata olives, pitted and coarsely chopped; 12 large green olives, pitted and coarsely chopped; 4 scallions, thinly sliced; 2 large white or whole-wheat pitas; 1/4 cup grated Parmigiano-Reggiano (a generous handful)

Servings: persons

Zest and juice of 2 tangerines
2 sprigs of fresh rosemary, leaves removed and finely chopped
3 garlic cloves, chopped
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
6 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
1 1/2 pounds chicken cutlets
1 pint red grape tomatoes, halved
1 pint yellow grape tomatoes, halved
1 fennel bulb, quartered, cored, and thinly sliced (chop and reserve a handful of fronds)
12 kalamata olives, pitted and coarsely chopped
12 large green olives, pitted and coarsely chopped
4 scallions, thinly sliced
2 large white or whole-wheat pitas
1/4 cup grated Parmigiano-Reggiano (a generous handful)

1
Preheat a grill pan or outdoor grill over high heat.
2
In a shallow dish, combine the juice of 1 tangerine, the rosemary, 2 of the chopped garlic cloves, the parsley, 2 tablespoons of the EVOO, salt, and pepper.
3
Add the chicken cutlets and marinate for 5 minutes.
4
Place the tomatoes, fennel, fennel fronds, olives, and scallions in a large bowl; add the juice of the remaining tangerine and all of the tangerine zest.
5
Season the salad with salt and pepper and drizzle with about 2 tablespoons of the EVOO, then stir to combine.
6
The salt will start drawing the liquids from the tomatoes and that will become part of the dressing.
7
Separate the 2 pita breads into 4 round disks.
8
Combine the remaining garlic with the remaining 2 tablespoons of EVOO.
9
Brush both sides of the pitas with the garlic oil and season with a little salt and pepper.
10
Place on the grill and cook until well marked on the first side, flip, and then sprinkle with a little Parmigiano.
11
Cook until the second side is well marked.
12
Remove the pita from the grill and reserve.
13
Place the chicken cutlets on the grill and cook on each side for 3 to 4 minutes, or until the chicken is cooked through.
14
Remove from the grill to the cutting board.
15
Let the meat rest for a minute, then cut into thin strips and add to the bowl with the tomatoes and fennel.
16
Toss to combine.
17
To serve, arrange the grilled garlic crisps on 4 serving plates.
18
Top each crispy pita with a generous pile of the warm tangerine and grilled chicken salad.

630

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: Zest and juice of 2 tangerines, 2 sprigs of fresh rosemary, leaves removed and finely chopped, 3 garlic cloves, chopped, 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped, and more.

Yes, Warm Tangerine and Grilled Chicken Salad served on Grilled Garlic Crisps 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!

Warm Tangerine and Grilled Chicken Salad served on Grilled Garlic Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions