Week 36: Recipe #2--Chicken Greek-a-Tikka Salad

This recipe comes from Rachael Ray (see link below), and it was really good.  Her original recipe also included ingredients for a Parsley-Feta Pesto recipe, but I didn't make that.  I'm not too keen on walnuts (which it called for) and it was much faster to throw this recipe together after a long day at the zoo using store-bought pesto.  I also used leftover cooked chicken, rather than grilling it.  I just mixed it with the yogurt mixture per the directions, and then warmed it in a skillet while getting the rest of the salad ready.  My husband and I loved this salad--the girls have come down with a cold, so they didn't eat much of anything last night.  I served this with fruit.  Makes 4 servings.

Photo from The Savory Notebook

You'll Need:

• 4 flat breads or pitas, any flavor or variety
• 1 c. plain yogurt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 Tblsp. grill seasoning--McCormick Montreal seasoning recommended
• 2 to 2 1/2 lbs. white meat chicken, cubed into bite-sized pieces
• 1 heart romaine lettuce, chopped
• 2 vine ripe tomatoes, chopped
• 1/2 seedless cucumber, chopped
• 1/2 red onion, chopped
• 3 ribs celery, chopped (forgot to add this in--love celery, so will add it next time)
• 1/2 c. pitted kalamata olives
• 6 pepperoncini hot peppers, chopped (left these out on purpose)
• 1 lemon, juiced
• extra-virgin olive oil, for drizzling
• salt and pepper
• feta cheese crumbles
• pesto

Preparation:

1. Preheat a grill pan to high heat.  Heat a toaster oven to 250 degrees.
2. Wrap breads in foil and place in oven to warm.
3. Combine yogurt and next four ingredients.  Coat chicken in mixture then thread meat onto metal skewers.  Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
4. Combine chopped lettuce, veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, extra-vigin olive oil, and then salt and pepper.
5. Remove bread from oven and cut into wedges.
6. Place grilled meat on salad and top liberally with pesto.  Place cut flat breads or pita wedges around the platter or serving bowl and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/chicken-greek-a-tikka-salad-with-parsley-feta-pesto-recipe/index.html