Chicken Greek A Tikka Salad With Parsely Feta Pesto Food

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO

Steps:

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

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

CHICKEN GREEK-A-TIKKA SALAD WITH PARSELY FETA PESTO

Steps:

• Wrap breads in foil and place in 250 degree oven to warm. Combine yogurt, cumin, coriander, oregano and grill seasoning. Coat chicken in mixture then thread onto metal skewers. Brush grill pan and grill meat 5-6 minutes on each side. Combined chopped lettuce, chopped veggies, olives and hot peppers in large bowl. Dress salad lightly in lemon juice, evoo, s & p. Place ingredients for pesto in food processer except evoo. Stream in evoo as processer runs. Place grilled meat on salad and top with pesto. Serve with flat breads.

CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO

Steps:

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