Chicken Greek-a-tikka Salad With Parsley-feta Pesto

Chicken Greek-a-tikka Salad With Parsley-feta Pesto

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Ingredients

4 Each Flat Breads or Pitas
1 Cup Plain Yogurt
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1 Teaspoon Dried Oregano
1 Tablespoon Mccormick Montreal Seasoning for Chicken
2 1/2 Pounds Chicken Bread
1 Bunch Romaine Lettuce, Chopped
2 Tomatoes, Chopped
1/2 Cucumber, Chopped
1/2 Red Onion, Chopped
3 Celery Ribs, Chopped
1/2 Cup Pitted Kalamata Olives, Chopped
6 Banana Peppers, Chopped
1 Lemon Juice
Extra-virgin Olive Oil
Salt & Pepper
Parsley Feta Pesto:
1 Cup Flat-leaf Parsley Leaves
1/2 Cup Feta Cheese, Crumbled
1 Garlic Clove
1 Teaspoon Coarse Black Pepper
3 Tablespoons Chopped Walnuts
1/4 Cup Extra-virgin Olive Oil

Instructions
Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees.

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 with oil and grill meat 5 to 6 minutes on each side. (If too cold to grill, heat a skillet put some olive oil in it and cook on stove, covered for 4 minutes stir often and without lid until liquid evaporates.)

Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.

Place all ingredients for pesto in a food processor except extra-virgin oilier 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 in flat breads or pita wedges around the platter or service bowl and serve.

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Yields: 4 Servings

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