Greek Chicken Salad Pita Pockets
Pita pockets are as fun to say as they are to eat. (Go ahead and say it. You know you want to.)
- ¼ cup extra virgin olive oil
- 1 tbsp bottled minced garlic
- 1 tsp dried mint flakes
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp lemon juice
- 1 (1-lb) package fresh chicken breast tenders
- 4 (6-inch) whole wheat pita breads, 99% fat free
- Bagged Romaine lettuce
- Greek salad dressing
In a medium mixing bowl, combine all the ingredients except for the chicken tenders, stirring well to mix.
Add the chicken tenders, tossing to coat with the marinade.
In a medium skillet with a lid over medium-high heat, cook the chicken tenders for 4 minutes on each side, until cooked through seared and golden brown. Cover the pan while cooking to prevent oil splatter. Remove from heat, cover, and set aside to keep warm until serving.
Meanwhile, on a microwave-safe plate, stack the pita breads and warm them in a microwave oven for 30 seconds on high.
Cut pita breads in half and carefully open them at cut side. Fill each with lettuce and one Greek chicken tender per half. Serve topped with Greek salad dressing.
- Find dried mint with the other dried spices in your market. Keep the bright green herb as pantry stock; it instantly rehydrates, enhancing the flavor and presentation of your dish.
- Buy chicken breast tenders at your fresh meat counter. They usually come in packages weighing approximately 1-pound, give or take. Look for plump, generously-sizes tenders, and figure 2 per person.
- Cooking the chicken over a hot temperature seals in all the flavors so extra marinating time is not required.
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