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Pizzas

Chicken Souvlaki with Tomato and Red Onion Salad
Ingredients
4 whole flatbreads or pitas (10.5 to 12 oz. pkg.)
1 tablespoon extra virgin olive oil
3 tablespoon Lemon juice, fresh, divided
1 1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, divided
1/4 teaspoon Black pepper, freshly ground
12 oz Rotisserie chicken, chilled, skinned and roughly shredded (3 cups)
2 teaspoon white wine vinegar
1 teaspoon Fresh mint leaves, finely shredded
3/4 teaspoon honey
1 pkg tomato, halved lengthwise
1/2 small whole red onion, thinly sliced
1 whole pickling cucumber, peeled, quartered lengthwise, then sliced widthwise
2 tablespoon kalamata olives, halved
16 oz fat free greek yogurt, stirred smooth
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Chicken Souvlaki with Tomato and Red Onion Salad

Chicken Souvlaki with Tomato and Red Onion Salad

Chicken Souvlaki with Tomato and Red Onion Salad
  • Servings:Makes 4
  • Prep Time:30 minutes
  • Cook Time:0 minutes
directions
1. Preheat oven to 250 degrees F. Wrap the flatbreads or pitas in foil and place in oven to warm.
2. Make the marinade. In a large bowl, whisk together olive oil, 2 Tbsp. of the lemon juice, oregano, salt, and pepper. Transfer 2 Tbsp. of the marinade to a medium bowl and reserve. Add the chicken to the large bowl and toss gently with remaining marinade.
3. Stir the remaining 1 Tbsp. lemon juice, vinegar, mint, and honey into reserved olive oil mixture in the medium bowl. Add tomatoes, onion, cucumber, and olives, and toss gently to combine.
4. Remove bread from the oven. To serve, spread a bit of the yogurt over each flatbread or pita. Divide the chicken among the 4 breads, then top with the tomato and onion salad. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2009

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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