Greek Salad Pita Pockets With Grilled Chicken Food

GRILLED CHICKEN GREEK PITA POCKETS

Steps:

• Marinating the Chicken for the PitasPound the chicken so it is even thickness. Measure the marinade ingredients into a large glass measuring cup or mixing bowl. Whisk using a wire whisk until well combined. Add the chicken to a glass bowl or other container. Then, pour the marinade over, cover, and transfer to the refrigerator. Allow the chicken to marinate for at least 4 hours. Cooking the Grilled Chicken for the PitasPreheat the grill to 450 degrees F. After marinating, remove the chicken from the marinade, and pat dry. Cook the chicken on the preheated grill for 5 minutes per side, or until the chicken reaches 165 degrees F internal temperature. Remove the chicken from the grill. Let it rest on a plate for 5 minutes. Then, slice the chicken into thin strips. Assembling the Greek Chicken PitasStuff pitas with chicken and additional toppings in desired amounts. Add crumbled feta cheese and fresh dill for garnish.

GREEK CHICKEN SALAD PITA POCKETS

Steps:

• In a small bowl, whisk together vinaigrette ingredients; set aside.
• In a medium bowl, toss the lettuce, tomatoes, cucumber, chicken and feta with Greek Vinaigrette.
• Split the pita in half to form a pocket. Spread 2 Tbsp. of hummus inside of the pita pocket. Fill the pocket with Chicken Salad. Enjoy!

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

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

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

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 SALAD PITA POCKETS WITH GRILLED CHICKEN

Steps:

• Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes.
• Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice.
• In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
• Stuff each pita pocket half with grilled chicken and top with Greek salad.

GREEK SALAD CHICKEN PITAS

Steps:

• Mix together the garlic and oregano. Place chicken on a baking sheet and sprinkle with half of garlic mixture. Prepare Crispy Chicken Strips according to package directions. Meanwhile, in a medium bowl, mix the yogurt, lemon juice, cucumbers, and remaining garlic mixture. Season to taste with salt and pepper. Divide the chicken, yogurt sauce, tomatoes, olives, and pepper among the pita pockets.

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

GREEK SALAD PITAS

Steps:

• In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

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!

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Steps:

• Preheat a grill pan over medium-high heat.
• Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
• Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
• Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
• Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
• Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
• Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
• To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!