Hands-on Time
38 Mins
Total Time
50 Mins
Serves 6

Pita bread and crisp chicken star in this main-course Middle Eastern Bread Salad with Chicken.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.

Step 3

Heat an ovenproof skillet over medium heat. Add canola oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.

Step 4

Combine pita, cherry tomato halves, basil, onion, and olives in a large bowl. Combine vinegar, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Drizzle dressing over pita mixture; toss to coat. Arrange about 1 1/2 cups salad on each of 6 plates; divide sliced chicken evenly among servings. Top each serving with 1 tablespoon crumbled feta cheese.

Ratings & Reviews

Very Tasty!

September 03, 2015
I made this almost as-is...toasted the pita a bit in the toaster to save time, and lengthen the time before it got soggy. I substituted yellow pepper for red onion, as I am not a big raw onion lover. My kids (9 and 13) were in love, and asked when I would make this again! The chicken was really easy, and turned out nicely. A nice change!