Grilled Chicken Pita Salad

"From Sunset Magazine."
 
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Ready In:
27mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tablespoon oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice.
  • Meanwhile, in a small bowl, whisk lemon juice, 1/3 cup oil, oregano, and pepper; set aside. Bring a medium pot of salted water to a boil, drop in asparagus, and cook until bright green, about 2 minutes. Drain and rinse thoroughly with cold water.
  • In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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