Deconstructed Pita Pockets with Greek Chicken Salad

Deconstructed Pita Pocket with Greek Chicken Salad

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

Deconstructed Pita Pockets with Greek Chicken Salad

Ingredients:

– 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

Steps:

– 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!

Deconstructed Pitas with Greek Chicken Salad

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