On the Menu
Grilled chicken and green salad
This grilled chicken and green salad is a variation on a traditional Fatoush salad, which is a Middle Eastern pita salad. It's basically a rich salad of lettuce, supplemented with herbs, feta cheese, red onions and garlic. After mixing the salad ingredients, you toss the still-warm grilled chicken strips and the pita on top, and serve.
Ingredients
1 1/2 lbs boneless chicken thighs
1/4 cup olive oil
1/4 cup lemon juice
1 Tbsp soy sauce
4 pieces pita bread
1 small red onion, chopped coarsely
1 large or two small heads romaine lettuce
2 pimiento peppers, hot or mild to taste
1 cup kalamata or other good quality black olives
1/2 lb sheep's milk feta cheese
1/4 cup chopped fresh parsley
1 shallot, finely minced
3 tbsp chopped fresh mint or 1 tsp dried
3 tbsp red wine vinegar
1 clove garlic, minced
1/2 cup olive oil.
Directions
1. Mix the 1/4 cup olive oil, 1/4 cup lemon juice, and 1 Tbsp soy sauce to make a quick marinate. Place in a shallow dish and put the chicken thighs in the marinate, coating thoroughly. Let marinade at least one hour, preferably 6-8 hours.
2. Grill the chicken on the barbecue or broil in the oven until well browned and cooked through.
3. Cut the chicken into strips 3/8 inch thick.
4. Split each pita open, then cut into one inch squares. Spread on a baking sheet and bake for 15 minutes at 400F until lightly toasted.
5. Tear lettuce into 2-3" pieces and place in a large salad bowl.
6. Chop peppers into 1/2 inch squares (or more finely if using hot pimientos).
7. Drain the feta cheese and cut into 1/2 inch by 1/2 inch by 1 inch pieces.
8. Add the red onion, peppers, feta, and olives to the lettuce.
9. Whisk together the parsley, shallot, mint, vinegar, minced garlic, and 1/2 cup olive oil. Adjust acidity to taste. If too acidic you can add 1 tsp sugar to offset the sourness.
10. Toss the dressing into the salad and mix thoroughly. Season with salt and pepper as needed.
11. Place the chicken pieces on top and garnish with the pita squares. Toss a final time just before serving.
This grilled chicken and green salad is a meal of its own, complete with protein, carbohydrates, and plenty of roughage. To round it out (if your guests are particularly hungry) try serving an appetizer beforehand of hummous and babaganouj on mini-pitas.
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