Best Chicken Greek A Tikka Salad With Parsely Feta Pesto Recipes

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

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

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.

Provided by L-Burden

Categories Greens

Time 32m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

4 pita bread
1 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon mccormick seasoning
2 -2 1/2 lbs boneless skinless chicken breasts
1 romaine lettuce hearts, chopped
2 tomatoes, chopped
1/2 cucumber, chopped
1/2 red onion, chopped
3 celery ribs, chopped
1/2 cup pitted kalamata olive
6 hot pepperoncini peppers, chopped
1 lemon, juice of
extra virgin olive oil, for drizzling
salt and pepper
1 cup flat leaf parsley
1/2 cup feta
1 garlic clove
1 teaspoon black pepper
3 tablespoons walnuts, chopped
1/4 cup extra virgin olive oil

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.

Nutrition Facts : Calories 765.4, Fat 29.4, SaturatedFat 7.5, Cholesterol 156.3, Sodium 2188.4, Carbohydrate 58.5, Fiber 9.4, Sugar 13.9, Protein 68.4

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

Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto image

Categories Salad Chicken Side Feta Parsley

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 to 2 1/2 pounds white-meat chicken, cut into bite-size cubes
1 romaine lettuce heart, chopped or torn
2 vine-ripe tomatoes, chopped
1/2 English (seedless) cucumber (the one wrapped in plastic), chopped
1/2 red onion, chopped
3 celery ribs, chopped
1/2 cup pitted kalamata olives
6 peperoncini hot peppers, chopped
Juice of 1 lemon
Extra-virgin olive oil (EVOO), for drizzling
Salt and freshly ground black pepper
Parsley-Feta Pesto
1 cup fresh flat-leaf parsley
1/2 cup crumbled feta
1 garlic clove
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)

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.