Greek Spinach Salad on Warm Pita Bread (06.11.12)

Posted at 11:17 AM, Jun 11, 2012
and last updated 2012-06-11 17:02:18-04

Grilled chicken

  • 1c. plain yogurt
  • 1t. chopped garlic
  • ½t. minced fresh garlic
  • 1T. olive oil
  • Salt and pepper
  • 4 chicken breasts (6oz. each)

In a bowl combine first five ingredients. Mix well and marinate chicken in yogurt for 2 hours. Char grill until cooked 160 F. internal temperature. Let chicken cool down, slice and hold for service.

Salad Components

  • 1c. marinated artichoke hearts quartered
  • 1 cucumber peeled, sliced in half and cut on the bias
  • 1c. grape tomatoes
  • 1/2c. feta cheese crumbles
  • ¼c. kalamata olives sliced in half
  • 1 small purple onion sliced julienne
  • ¼ c. pine nuts toasted
  • 1 lb. spinach, washed, dried

Prep each item (mise en place) and hold separately until assembly of the salads.

Lemon Vinaigrette

  • ¼ c. lemon juice
  • 1 c. olive oil
  • 1 T. chopped shallot
  • 1 T. dijon mustard
  • 1 t. fresh thyme chopped
  • Salt and pepper

Combine above ingredients in small mixing bowl and whisk.

Place spinach and vegetables in a large mixing bowl.  Add dressing toss lightly. Heat up 4-6 pita bread and place onto plates. Place spinach salad over each pita and top with chicken.