Chicken Salad Pita With Baba Ghanoush

Recipe courtesy of Food Network Magazine

• Ready In: 35 mins
• 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.