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!!
Grilled Chicken Pita Salad
Photo: Iain Bagwell; Styling: Kevin Crafts
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Amount per serving
- Calories: 563
- Calories from fat: 55%
- Protein: 35g
- Fat: 35g
- Saturated fat: 7.3g
- Carbohydrate: 29g
- Fiber: 3.4g
- Sodium: 978mg
- Cholesterol: 91mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- Note: Nutritional analysis is per serving.
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