All the best flavors of the Mediterranean, tossed in a lovely salad. We prefer the chicken grilled and sliced, but if you're pressed for time, you can easily substitute 2 cups shredded rotisserie chicken from the deli.
2 boned, skinned chicken breast halves (1 lb. total)
About 6 tbsp. extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon fresh oregano leaves
1/2 teaspoon freshly ground black pepper
1 bunch asparagus, trimmed and cut in half lengthwise
4 ounces block feta cheese, broken into chunks
2 cups halved grape tomatoes
1/2 cup pitted kalamata olives
2 cups pita chips
2 cups loosely packed baby arugula
How to Make It
Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice.
Meanwhile, in a small bowl, whisk lemon juice, 1/3 cup oil, oregano, and pepper; set aside. Bring a medium pot of salted water to a boil, drop in asparagus, and cook until bright green, about 2 minutes. Drain and rinse thoroughly with cold water.
In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives, and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine.
I don't think I've ever enjoyed a salad as much as I have this one. I made it practically daily this past summer. On occasion, I used mixed greens instead of the arugula, but I really think arugula is a key ingredient in this salad. I leave out the olives only because they're just not my thing. I just couldn't improve on this in any way. Love it!!
This was tasty and refreshing. I used fresh pitas heated on the grill and cut into bite-sized pieces. I didn't have the asparagus, but the salad was still great. We'll be having this dish a lot this summer.
Made this just after receiving April 2010 issue, it looked soooo good on the cover. Excellent!!!!!! Only change I made was to use baby lettuce instead of arugula and feta flavored with lemon and oregano (2 ingredients in dressing as well). This is now a quick salad favorite for me, perfect for summer.
This was a yummy, fast dinner! I did make some changes, but I don't think it altered the "soul" of the recipe. First, I used leftover rotisserie chicken instead of grilling the chicken, baby spinach instead of arugula, and we layered the salad then added the dressing. The dressing was so tasty with the fresh oregano. We will be making this again, especially when we fire up the grill this summer.
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