Recipes

Serves 4

Ingredients

Vinaigrette:

1/2 cup extra-virgin olive oil

1/3 cup fresh lemon juice

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon finely grated lemon zest

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

2 boneless, skinless chicken breasts, each about 6 ounces

2 pita breads, each about 6-inches

Salad:

1 medium head romaine lettuce, leaves torn into bite-size pieces

4 ounces crumbled feta cheese, plus extra for garnish

1 cup cherry or grape tomatoes, halved

1/2 English cucumber, halved lengthwise, thinly sliced crosswise

1/2 small red onion, thinly sliced, about 1/2 cup

12 to 16 pitted Kalamata olives

2 tablespoons chopped fresh mint leaves, plus extra for garnish

Preparation

Whisk the vinaigrette ingredients in a small bowl. Set aside half of the vinaigrette for the salad.

Cut the chicken cross-wise into 1/2-inch strips. Place the chicken in a bowl with the remaining vinaigrette and stir to coat. Let stand at room temperature for 30 minutes.

Prepare the grill for direct cooking over medium heat (about 350°F). Remove the chicken strips from the marinade and discard the marinade. Arrange the chicken on the grill, perpendicular to the grill grates (or grill on a preheated griddle). Close the lid and grill until thoroughly cooked and lightly charred, turning as needed, 6 to 8 minutes. While the chicken is grilling, place the pita bread over indirect medium heat and grill until golden brown and crisp, about 4 minutes, turning once or twice. Remove the chicken and pita from the grill, let the chicken rest on a cutting board, and break the pita into bite-size shards.

Combine the salad ingredients in a large bowl. Add the pitas and half of the reserved vinaigrette and toss to coat. Divide the salad between serving plates. Arrange the chicken slices in the centers of the salads. Drizzle with some of the remaining dressing and garnish with additional crumbled feta and the mint. Serve immediately.