CHICKEN GREEK-A-TIKKA SALAD WITH PARSELY FETA PESTO

CHICKEN GREEK-A-TIKKA SALAD WITH PARSELY FETA PESTO image

Yield 4 servings

Number Of Ingredients 24

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4 pitas
1 cup plain yogurt
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground oregano
1 tbsp grill seasoning
2 lbs white meat chicken, cubed
1 heart romaine lettuce, chopped
2 vine riped tomatoes, chopped
1/2 cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
kalmata olives
6 pepperoncini peppers, chopped
1 lemon, juiced
evoo
s&p
PESTO:
1 cup flat-leaf parsley
1/2 cup feta crumbles
1 garlic clove
3 tbsp chopped walnuts
1/4 cup evoo
s&p

Steps:

Wrap breads in foil and place in 250 degree oven to warm. Combine yogurt, cumin, coriander, oregano and grill seasoning. Coat chicken in mixture then thread onto metal skewers. Brush grill pan and grill meat 5-6 minutes on each side. Combined chopped lettuce, chopped veggies, olives and hot peppers in large bowl. Dress salad lightly in lemon juice, evoo, s & p. Place ingredients for pesto in food processer except evoo. Stream in evoo as processer runs. Place grilled meat on salad and top with pesto. Serve with flat breads.