Chicken Salad Pita With Baba Ghanoush

Submitted by ElizabethKnicely

"Recipe courtesy of Food Network Magazine"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 tablespoon red wine vinegar
• 3 teaspoons dried mint, crumbled
• 3⁄4 teaspoon red pepper flakes
• 2 garlic cloves, finely minced
• kosher salt
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 3 (5 ounce) boneless skinless chicken breast halves
• 1 cup cherry tomatoes, halved
• 1 unpeeled kirby cucumber, chopped
• fresh ground pepper
• 4 pocketless pitas
• 1⁄2 cup baba ghanoush (eggplant spread)
• 2 cups chopped romaine lettuce

directions

1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in bowl. Drizzle with olive oil and season with salt and pepper.
3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.