Chicken Pita Salad
Again, with the olives. I don’t know why I don’t like them, but this salad is supposed to have them and I did not put them in there. If you like the slimy bastards, please, put them in and enjoy. This salad is also supposed to have feta cheese, which I love but forgot to put in and so now it is sitting in my fridge and I don’t know what to do with it, exactly. Anyway, this is easy, and fairly quick to throw together. It also uses produce that I’m trying to make go away - I have *so many* cucumbers. You could stretch this out with some lettuce, but I didn’t use any.
- 3 Tbs lemon juice
- 1 Tbs olive oil
- 2 cloves garlic, crushed with press
- 2 tomatoes, thinly sliced
- 1 cucumber, halved and seeded, thinly sliced
- 1/2 red onion (guess what?) thinly sliced
- 2 pitas
- 2 ribs celery, halved and sliced
- handful of mint and parsley (about 1/2 c. together)
- 2 chicken breasts
- a little bit of oregano (I used fresh because I have so much) and some steak seasoning
Thinly slice chicken into tenderloins (but not into chunks just yet.) Sprinkle with steak seasoning, and oregano, and cook over medium high heat until cooked through (about 5 minutes per side.) Set aside.
Split pitas and place into a dry, really hot nonstick pan. (Please do not spray with cooking spray because it will turn black and make the pitas mushy. Don’t ask how I know this.) Cook about 2 minutes on each side, until crisp. Rip into bite sized pieces.
Combine lemon juice, olive oil, and garlic in the bottom of a large bowl. Whisk to combine. Add veggies, herbs, pita pieces, and toss. Cut cooked chicken into bite sized pieces. Toss again. Adjust salt/pepper, add more oil if you think it needs it. Tada!