GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F
This came from one of my Rachael Ray cookbooks. I tried it a couple of summers ago and it's one of our favorites. The whole family loves this. Very flavorful!
Provided by cookin4six
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill pan over high heat.
- Place chicken in shallow dish and season with salt and pepper.
- Preheat oven to 275°F.
- Wrap pita breads in foil.
- Place in warm oven and heat until dinner is served.
- Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
- Add oregano, garlic and whisk again to combine into dressing.
- Pour half the dressing over chicken tenders.
- Turn tenders in dressing to coat.
- Combine remaining salad ingredients in a bowl.
- Pour remaining dressing over salad and toss well.
- The salad should be very lightly dressed.
- Season salad with salt and pepper and transfer to a large serving platter.
- Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
- Remove pitas from oven and unwrap.
- Cut pitas in half and arrange around the edge of platter.
- To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
Nutrition Facts : Calories 997.4, Fat 46.1, SaturatedFat 13.8, Cholesterol 141.2, Sodium 1593.1, Carbohydrate 87.9, Fiber 11.4, Sugar 10.8, Protein 59.7
BLACK BEAN PITA POCKETS
"This is my own creation, invented one day at lunch time when I had limited time and ingredients," writes Ruth Lee, of Troy, Ontario. To add a fresh, crisp taste, add chopped cilantro to these pockets. Complete your meal by serving these with Chunky Tomato Guacamole.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. Just before serving, fill pita bread halves with romaine, bean mixture and tomato.
Nutrition Facts : Calories 319 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 615mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein.
PITA BREAD SALAD
My aunt makes this salad (it's also called fattoosh) and it's just delicious. It's a great make ahead dish. The cook time is for toasting the pitas and the chill time.
Provided by Sherri35
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Arrange pita wedges in single layer on baking sheet.
- Bake 5 minutes or until lightly toasted; set aside.
- In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
- In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
- Pour dressing mixture over vegetable and pita mixture until well coated.
- Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
- Serve at room temperature sprinkled with feta cheese.
Nutrition Facts : Calories 238.3, Fat 8.8, SaturatedFat 1.6, Cholesterol 3.4, Sodium 659.4, Carbohydrate 34, Fiber 4.5, Sugar 4, Protein 6.7
GARDEN VEGETABLE PITA BREAD SALAD
Cucumbers, tomatoes, red peppers, basil, pita bread pieces and feta cheese are tossed in a lemon-garlic dressing for a tasty Mediterranean-style salad.
Provided by My Food and Family
Categories Bread
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Beat olive oil, lemon juice, salt, black pepper and garlic in large bowl with wire whisk until well blended.
- Add remaining ingredients just before serving; toss lightly.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
AZUKI BEAN AND VEGETABLE SALAD IN PITA BREAD
Steps:
- In a small saucepan combine beans with water to cover by 2 inches and simmer until tender, about 45 minutes for azuki beans or about 15 minutes for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl.
- In a large saucepan of boiling salted water blanch carrots 1 minute and add broccoli stems. Blanch carrot mixture 2 minutes and drain in sieve. Rinse vegetables under cold water until cool and drain well. Add blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone.
- In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Pour dressing over bean mixture and toss well. Salad may be made 1 day ahead and chilled, covered.
- Serve salad in pita halves.
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- Mash garlic and salt with the back of a chef's knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.
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