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chicken pita salad recipe

I really thought that summer vacation would mean lazy days and lots of adventures.  So far, summer vacation has been running from one camp to another and being just as busy as we are during the school year.  Will was sent home from Kindergarten with some serious homework to keep his skills fresh.  Which is a good thing, but to be honest I had to take a week off of homework before we started up again.  Sometimes a kid (not to mention a mom) need a break.  We have had lots of days at the pool and some trips to the park and play dates with friends.  I love the freedom that summer brings.  As I type this, we have no plan for the day.  We are spending the morning watching a movie and will see where the day takes us.  Probably a trip to our garden to see how it is doing and give it a good water.  You just cannot do that in the winter.

As much as I love to cook, I do find that cooking in the summer is different.  When the days in California are in the 100+, I just don’t want to get my kitchen hot and I really can’t fathom eating a heavy meal. Salads like this Chicken Pita Salad are exactly what I am looking for.  You know how I love a simple dinner salad.  Remember my fresh Market Salad?  Or the best taco salad I have ever eaten?  This Greek inspired salad is fresh, fast, and delicious.  In minutes, I had a healthy family dinner on the table and everyone was happy about it.  I had some chicken already cooked and tossed this together in a matter of minutes.

*This recipe is adapted from Sunset magazine*

chicken pita salad recipechicken breast, cooked and sliced
4 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon fresh oregano leaves (mine came from my garden)
1/2 teaspoon fresh ground pepper
1/2 pound green beans, trimmed and cut into bite size pieces
4 ounces feta cheese, cubed
1 cup halved grape tomatoes
1/2 cup pitted kalamata olives
2 cups pita chips (I used mini whole wheat pitas that I toasted on the grill)
Your favorite salad mix (I like the herb mix)

greek chicken pita salad recipeBlanch the green beans in a pot of salted boiling water for about 1-2 minutes.

how to blanch vegetablesDrop the green beans into a bowl of ice cold water to shock them.  Drain and set aside.

greek chicken pita salad recipeChop your vegetables and toast the pita if you are not using pita chips.

chicken pita salad recipeAdd the olive oil, lemon juice, oregano leaves, pepper and some salt to a jar with a lid or a bowl.  Shake or whisk together.  The dressing is done.  (I might add a touch of honey for sweetness next time I make this dressing.  It was nice a bright, but a little honey would have made it perfect.  Maybe a teaspoon or two?)

grilled chicken pita salad recipeAssemble the salad.

grilled chicken pita salad recipeDrizzle dressing on the salad and over the top of the grilled chicken.  I put a generous amount of fresh cracked pepper all over it.

grilled chicken pita salad recipeHow easy was that?  Could you ask for a more gorgeous dinner?  Especially one that took minutes to make and kept your kitchen cool?  What do you like to make on hot summer nights?

Chicken Pita Salad

Ingredients

  • chicken breast, cooked and sliced
  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon fresh oregano leaves (mine came from my garden)
  • 1/2 teaspoon fresh ground pepper
  • 1/2 pound green beans, trimmed and cut into bite size pieces
  • 4 ounces feta cheese, cubed
  • 1 cup halved grape tomatoes
  • 1/2 cup pitted kalamata olives
  • 2 cups pita chips (I used mini whole wheat pitas that I toasted on the grill)
  • Your favorite salad mix (I like the herb mix)

Instructions

  1. Blanch the green beans in a pot of salted boiling water for about 1-2 minutes.
  2. Drop the green beans into a bowl of ice cold water to shock them. Drain and set aside.
  3. Chop your vegetables and toast the pita if you are not using pita chips.
  4. Add the olive oil, lemon juice, oregano leaves, pepper and some salt to a jar with a lid or a bowl. Shake or whisk together. The dressing is done. (I might add a touch of honey for sweetness next time I make this dressing. It was nice a bright, but a little honey would have made it perfect. Maybe a teaspoon or two?)
  5. Assemble the salad.
  6. Drizzle dressing on the salad and over the top of the grilled chicken. I put a generous amount of fresh cracked pepper all over it.
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4 Responses to Chicken Pita Salad

  1. corey says:

    This was a fantastic, fresh, flavorful summer meal. I love getting to come over and sample your work! I think I’m going to make it for us tonight. Thanks again for another wonderful meal!

  2. This looks really delicious. What a lovely blog!

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