Grilled chicken
- 1c. plain yogurt
- 1t. chopped garlic
- ½t. minced fresh garlic
- 1T. olive oil
- Salt and pepper
- 4 chicken breasts (6oz. each)
In a bowl combine first five ingredients. Mix well and marinate chicken in yogurt for 2 hours. Char grill until cooked 160 F. internal temperature. Let chicken cool down, slice and hold for service.
Salad Components
- 1c. marinated artichoke hearts quartered
- 1 cucumber peeled, sliced in half and cut on the bias
- 1c. grape tomatoes
- 1/2c. feta cheese crumbles
- ¼c. kalamata olives sliced in half
- 1 small purple onion sliced julienne
- ¼ c. pine nuts toasted
- 1 lb. spinach, washed, dried
Prep each item (mise en place) and hold separately until assembly of the salads.
Lemon Vinaigrette
- ¼ c. lemon juice
- 1 c. olive oil
- 1 T. chopped shallot
- 1 T. dijon mustard
- 1 t. fresh thyme chopped
- Salt and pepper
Combine above ingredients in small mixing bowl and whisk.
Assembly
Place spinach and vegetables in a large mixing bowl. Add dressing toss lightly. Heat up 4-6 pita bread and place onto plates. Place spinach salad over each pita and top with chicken.
