colleenmomof2
Well-known member
We love it!
I ended up making lemon, olive oil "dressing" in the food processor after making the pesto - using a bit of the pesto, 1 lemon juiced to 1/4 cup of olive oil and a bit more minced garlic.
I marinated whole chicken breast filets overnight, broiled and cut into chunks when I made the salad. I upped the feta in the pesto to 3/4 cup and tossed some more on top of the salad, after dressing the greens, but before adding the chicken and pesto dollop on top.
We decided that we prefer the chicken warm so for the last meal from this batch, I plan to warm the chicken and mix with the pesto before topping the salad.
We haven't eaten it with bread, don't need to - lots of flavor and low carb!
Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto
Recipe courtesy Rachael Ray 4 servings
4 flat breads or pitas, any flavor or variety
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)(I used cajun)
2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
1 heart romaine lettuce, chopped
2 vine ripe tomatoes, chopped
1/2 seedless cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
1/2 cup pitted kalamata olives
6 pepperoncini hot peppers, chopped
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
Special equipment: metal skewers
Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil
Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.
Wrap breads in foil and place in oven to warm.
Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.
Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
Remove bread from oven and cut into wedges.
Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
Meryl's post http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=83288
http://www.foodnetwork.com/recipes/rachael-ray/chicken-greek-a-tikka-salad-with-parsley-feta-pesto-recipe/index.html
http://savorynotebook.blogspot.com/2008/05/another-yummy-rachael-ray-recipe.html
I ended up making lemon, olive oil "dressing" in the food processor after making the pesto - using a bit of the pesto, 1 lemon juiced to 1/4 cup of olive oil and a bit more minced garlic.
I marinated whole chicken breast filets overnight, broiled and cut into chunks when I made the salad. I upped the feta in the pesto to 3/4 cup and tossed some more on top of the salad, after dressing the greens, but before adding the chicken and pesto dollop on top.
We decided that we prefer the chicken warm so for the last meal from this batch, I plan to warm the chicken and mix with the pesto before topping the salad.
We haven't eaten it with bread, don't need to - lots of flavor and low carb!
Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto
Recipe courtesy Rachael Ray 4 servings
4 flat breads or pitas, any flavor or variety
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)(I used cajun)
2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
1 heart romaine lettuce, chopped
2 vine ripe tomatoes, chopped
1/2 seedless cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
1/2 cup pitted kalamata olives
6 pepperoncini hot peppers, chopped
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
Special equipment: metal skewers
Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil
Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.
Wrap breads in foil and place in oven to warm.
Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.
Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
Remove bread from oven and cut into wedges.
Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.
Meryl's post http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=83288
http://www.foodnetwork.com/recipes/rachael-ray/chicken-greek-a-tikka-salad-with-parsley-feta-pesto-recipe/index.html
http://savorynotebook.blogspot.com/2008/05/another-yummy-rachael-ray-recipe.html