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

Total Time
32mins
Prep 20 mins
Cook 12 mins

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.

Ingredients Nutrition

Directions

  1. Preheat grill pan to high heat (I actually use the charcoal grill outside instead).
  2. Heat oven or toaster oven to 250 degrees.
  3. Wrap Pita bread in foil and place in oven to warm.
  4. Combine yogurt and next four ingredients. Coat chicken in mixture (I use a large ziplock for this part).
  5. Grill chicken for 5-6 minutes on each side or until cooked through.
  6. Combine lettuce, chopped veggies, olives, and hot peppers in a large serving bowl.
  7. Dress salad lightly with lemon juice, olive oil, salt, and pepper.
  8. Place remaining ingredients (for pesto) in food processor (except for olive oil).
  9. Turn processor on, and stream in olive oil.
  10. remove bread from oven and cut into wedges.
  11. Place grilled meat on top and dress liberally with pesto.Place pita wedges around the edges.

Reviews

(1)
Most Helpful

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!

Beth A. March 08, 2009

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