GREEK SALAD PITA POCKETS WITH GRILLED CHICKEN
Upgrade dinner tonight with this easy Greek Salad Pita Pockets with Grilled Chicken recipe from Delish.com
Categories greek salad pita pockets grilled chicken recipes mediterranean recipes
Time 25m
Yield 4
Number Of Ingredients 16
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 GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
LIME AND CILANTRO GRILLED CHICKEN TENDERLOIN IN PITA POCKETS
Make and share this Lime and Cilantro Grilled Chicken Tenderloin in Pita Pockets recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 31m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To Make The Chicken Tenderloins: In small bowl, combine paprika, onion, garlic, cayenne pepper, white pepper, crushed fennel seeds, thyme and salt. Sprinkle mixture evenly over tenderloins. Cover and refrigerate for 1 hour.
- Preheat grill for direct heat cooking. Grill tenders 5-6 minutes until meat thermometer reaches 170 degrees and turkey is no longer pink in the center. Turn tenderloins over halfway through grilling time. Remove from grill and squeeze lime over chicken pieces; allow to stand 10 minutes. Slice into 1/4 inch strips.
- Fill each pita half with chicken, lettuce, avocado salsa and the sour cream sauce.
- To Make The Avocado Salsa: In small bowl, combine avocado and lime juice. Stir in tomatoes, green onion, green pepper and cilantro. Cover and refrigerate until ready to use.
- To Make The Sour Cream Sauce: In small bowl, combine sour cream, onion, chilies, cayenne pepper, black pepper and salt. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 531.1, Fat 21.9, SaturatedFat 8.4, Cholesterol 95.7, Sodium 1040.5, Carbohydrate 50.5, Fiber 8.3, Sugar 6.9, Protein 36
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