Holisti-Kitchen: Recipes for the Hungry and Holistic
Can’t make it to the Mediterranean this summer? Here’s a refreshing and nutrient-packed dish that’s a step above your regular, everyday grilled chicken salad. This exotic recipe is from HMI’s very own Education Manager and Greek food connoisseur, Julie Fierro (read her bio here).
Julie’s Mediterranean Salad with Grilled Chicken
4 tsp. ground sumac*
¼ cup fresh lemon juice
1 garlic clove, minced
⅓ cup extra-virgin olive oil
1 tsp. salt
½ tsp. pepper
*Sumac is a tangy, lemony spice that makes this salad really special.
6 boneless, skinless free-range chicken breasts
Olive oil, salt and pepper
2 8-inch diameter pita rounds
¼ cup extra-virgin olive oil
3 medium ripe tomatoes, chopped
1 English cucumber, peeled and chopped
3 scallions, thinly sliced
6 medium radishes, sliced
2 heads of romaine lettuce, chopped
1 cup flat-leaf parsley, minced
½ cup fresh mint leaves, roughly chopped
Heat grill to high. Drizzle olive oil and add a pinch of salt and pepper on each of the chicken breasts. Grill on each side for 8 minutes, or until done. Cover and set aside.
Combine sumac with the lemon juice, garlic, olive oil, salt and pepper. Whisk until well blended and adjust to taste. Set aside.
Split each pita round in half. Drizzle with olive oil and salt and toast on the grill until golden. Break into bite-size pieces and set aside.
Mix the lettuce, tomatoes, scallions, cucumbers, mint and radishes and plate. Drizzle dressing and sprinkle pita pieces on top. Add a sliced chicken breast on top. Serve and enjoy!
Makes 6 servings.