Greek Grilled Chicken And Vegetable Salad With Warm Pita Bread For Wrapping Food

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GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F



Greek Grilled Chicken and Vegetable Salad With Warm Pita Bread F image

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

1 1/3-1 1/2 lbs chicken breast tenders, 2 packages from meat case
salt and pepper
8 pita breads
1 lemon, juice and zest of, ripe
3 tablespoons red wine vinegar, eyeball it
1/2 cup extra virgin olive oil, eyeball it
2 tablespoons chopped fresh oregano, 4 stems, stripped of leaves and chopped
3 garlic cloves, chopped
2 romaine lettuce hearts, chopped
1/2 cup pitted kalamata olive, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless cucumber or 1/3 English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley, a couple of handfuls, chopped

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

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING



Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Steps:

  • Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
  • Preheat oven to 275 degrees 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!

GRILLED CHICKEN GREEK SALAD



Grilled Chicken Greek Salad image

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

1/3 cup extra-virgin olive oil, plus more, for the grill
2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
8 cups chopped romaine lettuce
1 cup sliced cucumber
1/2 cup pitted Kalamata olives
1/4 cup thinly sliced red onion
8 ounces feta cheese, broken into large chunks
2 pieces pita bread, for serving

Steps:

  • Prepare a grill for medium heat; lightly oil the grates.
  • Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
  • Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GREEK SEASONING CHICKEN SALAD



Greek Seasoning Chicken Salad image

Make and share this Greek Seasoning Chicken Salad recipe from Food.com.

Provided by Dav59

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

3 tablespoons mayonnaise
3 tablespoons sour cream
1 -2 tablespoon orange juice or 1 -2 tablespoon pineapple juice
2 teaspoons penzey's all purpose Greek seasoning
2 leftover cooked chicken breasts, already cooked
1/2 small red onion, sliced thin
20 large seedless grapes, halved

Steps:

  • Mix together mayo, sour cream, juice and Greek Seasoning.
  • Cut chicken in bite size pieces.
  • Fold together all the ingredients.
  • Fill in pita bread or wraps right away, or refrigerate.
  • This should be enough for 4 pita breads or 2 wraps.

Nutrition Facts : Calories 365.8, Fat 19, SaturatedFat 5.6, Cholesterol 96, Sodium 237.6, Carbohydrate 18.3, Fiber 1.1, Sugar 10.6, Protein 30.6

GRILLED CURRIED CHICKEN SALAD AND PITA



Grilled Curried Chicken Salad and Pita image

Categories     Salad     Chicken     Onion     Low Fat     Lunch     Apple     Curry     Grape     Self     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 sandwiches

Number Of Ingredients 14

1 whole boneless, skinless chicken breast (8 oz), halved
2 tbsp canola-oil mayonnaise
2 tbsp nonfat plain yogurt
1/3 cup peeled and diced apple
1/4 cup red seedless grapes, quartered
3 tbsp diced red onion
2 tsp apple juice
1 tbsp chopped fresh parsley
1 tsp curry powder
1/4 tsp salt
Pinch of black pepper
2 whole-wheat pita rounds, cut in half
4 lettuce leaves
8 slices tomato

Steps:

  • Preheat grill or broiler. Remove excess fat from chicken and pound breast halves between sheets of waxed paper to 1/2-inch thickness. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool. Cut into 1/2-inch cubes and place in a medium bowl. Add mayonnaise, yogurt, apple, grapes, red onion, apple juice, parsley, curry powder, salt, and pepper. Mix. Heat pita in warm oven and serve with chicken salad, lettuce and tomato slices.

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