Chicken Greek-A-Tikka Salad With Parsley-Feta Pesto

"This is a Rachel Ray creation, and it is FANTASTIC! I make this salad once a week during the summer. It's refreshing and very simple to make."
 
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Ready In:
32mins
Ingredients:
22
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. I was going to post this recipe, and I see you've beat me to it. This is more than a 5-star recipe!! I add 1 teaspoon ground coriander to the yogurt marinade, in additional to the cumin, oregano, and grill seasoning. I make it regularly during the summer months, as well. Cool, light, easy to make, and easy to eat!
     
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RECIPE SUBMITTED BY

I'm an 8th grade English teacher in Las Vegas. I'm happily married, and have developed a LOVE for cooking now that I have someone to cook for! Besides my new-found love of cooking, I also love to read and quilt. Our favorite thing to do on weekends or days off is head to the mountains for some camping and fishing.
 
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