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Grilled Chicken Pita Salad





Yields
Serves 4



Prep Time
30 mins

All the best flavors of the Mediterranean, tossed in a lovely salad. We prefer the chicken grilled and sliced, but if you're pressed for time, you can easily substitute 2 cups shredded rotisserie chicken from the deli.

Grilled Chicken Pita Salad




Photo: Iain Bagwell; Styling: Kevin Crafts
 2 boned, skinned chicken breast halves (1 lb. total)
  About 6 tbsp. extra-virgin olive oil, divided
 2 tablespoons fresh lemon juice
 1 tablespoon fresh oregano leaves
 1/2 teaspoon freshly ground black pepper
 1 bunch asparagus, trimmed and cut in half lengthwise
 4 ounces block feta cheese, broken into chunks
 2 cups halved grape tomatoes
 1/2 cup pitted kalamata olives
 2 cups pita chips
 2 cups loosely packed baby arugula
Step 1
1

Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. 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.

Step 2
2

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.

Step 3
3

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.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 563Calories from Fat 55
% Daily Value *
Total Fat 35g54%

Saturated Fat 7.3g37%
Cholesterol 91mg31%
Sodium 978mg41%
Total Carbohydrate 29g10%

Dietary Fiber 3.4g14%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.