Chicken Salad Pita with Baba Ghanoush

Chicken Salad Pita with Baba Ghanoush
Chicken Salad Pita with Baba Ghanoush

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon red wine vinegar

  • 3

    teaspoons dried mint, crumbled

  • 3/4

    teaspoon red pepper flakes

  • 2

    cloves garlic, finely minced

  • Kosher salt

  • 4

    tablespoons extra-virgin olive oil, plus more for drizzling

  • 4

    chicken scallopine (4 to 5 ounces each)

  • 1

    cup grape or cherry tomatoes, halved

  • 1

    unpeeled kirby cucumber, chopped

  • Freshly ground pepper

  • 4

    pocketless pitas

  • 1/2

    cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)

  • 2

    cups chopped romaine lettuce

Directions

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl. Per serving: Calories 342; Fat 15 g (Saturated 2 g); Cholesterol 74 mg; Sodium 587 mg; Carbohydrate 24 g; Fiber 4 g; Protein 29 g

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