Ingredients
- 4 large skinless, boneless chicken breasts, about 2 lbs (the chicken you got us worked great for this, Mom)
- 6 Tbsp olive oil, divided
- 2 large garlic cloves pushed through a press or minced
- 2 Tbsp ground cumin, divided
- 2 large lemons
- 3 six-inch pita rounds, lightly toasted
- 1 packed cup finely copped fresh curly parsley
- 1/2 cup finely chopped scallions
- 1/2 cup finely chopped fresh mint (I might add even more next time)
- 6 large ripe plum tomatoes, finely diced (we halved the cherry tomatoes from our plant)
Preparation
Step 1
(1) Put the chicken in a large bowl. Add 2 Tbsp of the oile, the garlic, and 1-1/2 Tbsp of the cumin. Add the grated zest and juice of 1 lemon. Rub the mixture into the chicken and let sit while you prepare the salad. Preheat the oven to 400 degrees.
(2) Cut the pitas into 1/4-inch dice and put in a large bowl. Add the remaining 4 Tbsp of oil and 1/2 Tbps of cumin; the parsley, scallions, mint, and tomateos; and 3 Tbsp of lemon juice from the remaining lemon. Toss well and add salt and pepper.
(3) Put the chicken on a rimmed baking sheet. Sprinkle lightly with salt. Bake for 8 minutes, turn over, and bake for 6 minutes longer or until cooked through. Transfer the chicken to a cutting board. Arrange the salad on a large platter. Cut the warm chicken into thick slices on the bias and place on top of the salad. You can also chop the chicken into small pieces and stir it into the salad. (We did it the latter way--worked very well.)