It’s the best when a bunch of separately accumulated ingredients come together into a fantastic meal you didn’t even know was waiting, which is exactly how this deconstructed pita pocket started. It was an abundance of dill that specifically lead to this what’s-in-the-fridge lunch. A large bunch of it lay in the veggie this morning, passed over all weekend for the other herbs nearby. The heaping tablespoon this recipe calls for put a bit of a dent in the supply, plus I used up a bit of leftover red onion and the last two cloves of garlic in the bowl. We happened to have a cucumber too. (Greek yogurt and olive oil grow wild in our apartment so those were a non-issue.)
I don’t mean to say that these deconstructed pockets are strictly utilitarian – I’ll be making them again them because a.) they’re delicious b.) they’re light and c.) the dressing recipe makes a lot, and doubles as the perfect pita chip and veggie dip.
Time: 20 minutes
Hands-On Time: 20 minutes
Kitchen Equipment: Blender, Cutting Board, Sharp Knife, Vegetable Peeler, Measuring Cups and Spoons, Two Bowls
– 1 Cucumber, peeled and seeded, and divided into two equal portions
– 1&1/2 Cups Non-Fat Greek Yogurt
– 1/4 Cup Olive Oil
– 2 Large Garlic Cloves, peeled with ‘root’ ends removed
– 1 Heaping Tbsp Fresh Dill
– 1/2 Tsp Salt
– 1/4 Tsp Pepper
– 1/4 of a Red Onion, coarsely chopped
– 1/4 Cup of Pitted Kalamata Olives, coarsely chopped
– 1-2 Pita Pockets per person, depending on size
– Olive Oil for brushing Pita Pockets
– Fresh Lettuce
– Roasted Chicken Breast, approximately one per person
– Place 1/2 the cucumber in the blender and pulse 2-3 times.
– If necessary, scrape the cucumber pieces back towards the blade. Add yogurt, olive oil, garlic, dill, salt & pepper.
– Starting on a low speed, blend ingredients, increasing speed as necessary to achieve a puree.
– Remove dressing from blender and set aside. If making ahead, place in an airtight container and refrigerate.
– Coarsely chop the remaining cucumber, and in a separate bowl mix with the olives and red onion.
– Brush each pita pocket with a little olive oil and toast in a non-stick frying pan over low heat. Set aside to cool.
– Assemble the salads by laying lettuce on top of pitas, followed with chopped chicken and the olive-cucumber-onion mixture. Finish with a drizzle of the dressing.
Enjoy and step lively!