Greek Grilled Chicken Platter

By GwennW

Ingredients

• Marinade/Dressing:
• 12 pita breads
• 2 - 3 # chicken cutlets
• 1 pkg. dried Italian dressing mix
• 2 lemons, zested and juiced
• 3 - 4 T. red wine vinegar
• 1/4 c. EVOO
• 1/4 c. white wine
• 2 T. dried oregano
• 3 garlic cloves, chopped
• Salad Platter (amounts are suggestions):
• 4 hearts Romaine, chopped
• 1 c. pitted Kalamata olives
• 12 oz. feta cheese, crumbled
• 4 vine ripe tomatoes
• 1 English cucumber, diced
• 1 chopped bell pepper, any color
• 1 red onion, chopped
• 1 bunch flat leaf parsley, chopped

Details

Servings 6

Preparation

Step 1

Place chicken in a shallow dish or a large Ziploc bag. Set aside.
In a medium sized bowl whisk together marinade/dressing ingredients. Measure out about half for the chicken (just enough to cover the chicken) and set aside the rest to dress the salad. Add marinade to chicken and let sit in the refrigerator at least 1 hour, up to 24 hours. Refrigerate the dressing for the salad.

When ready to serve:
Preheat grill pan over high heat.
Preheat oven to 275. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.

Combine salad ingredients in a large bowl. Pour dressing over salad and toss well. Salad should be very lightly dressed, so do not initially use all of the dressing. Season the salad with salt and pepper and transfer to a large platter.

Grill the chicken for 4 - 5 minutes on each side (or until done). Transfer hot chicken to the salad platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of the platter.