Grilled Chicken Salad Pita
Grilled Chicken Salad Pita
Adapted from goodfood.com
Ingredients
- 1 cup Greek yogurt (divided)
- 1 teaspoon ground cumin
- 1 tablespoon Fustini's Garlic Rub (divided)
- 2 tablespoons Fustini's Sicilian Lemon balsamic (divided)
- 4 tablespoons Fustini's Garlic olive oil (divided)
- 2 large chicken breasts, cut into 1 ½ " pieces
Half of a cucumber, ¼ of it grated, rest chopped
- 1 cup cherry tomatoes, halved
- 3-5 cups salad greens
- 3-4 pita pockets, quartered
- Kosher salt and freshly ground black pepper to taste
Directions
In a bowl combine ½ of the Greek yogurt, cumin, ½ tablespoon Garlic Rub, 1 tablespoon balsamic, 1 tablespoon olive oil, salt and pepper to taste. Add chicken and stir well to coat. Let marinate in the fridge for 30 minutes.
- Mix the remaining yogurt with the grated cucumber with a splash of olive oil. Salt and pepper to taste. Set aside in the refrigerator.
- In another bowl, combine the lettuce, chopped cucumber, and tomatoes. Drizzle with remaining balsamic and ½ tablespoon of olive oil. Toss to combine, and set aside.
- Heat the grill to high (or a large griddle pan over high heat). Thread marinated chicken onto metal skewers, place on a tray to transfer to the hot grill. Grill for 10 minutes, turning ½ way to ensure even cooking, with a little char in some places. Chicken is done when internal temperature reaches 165 degrees.
- While chicken is cooking, brush pita wedges with remaining olive oil and dust with remaining Garlic Rub. Reduce the grill heat on the non-chicken side to low. Add pita wedges and cook for 2 minutes, turn over and cook for another 2 minutes until toasted with grill marks.
- Serve chicken with salad and pita, drizzling yogurt sauce over top.
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