Chicken Greek A Tikka Salad With Parsley Feta Pesto

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This is a rachel ray creation, and it is fantastic! I make this salad once a week during the summer. It's refreshing and very simple to make.

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Steps

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Preheat grill pan to high heat.

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Heat oven or toaster oven to 250 degrees.

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Wrap pita bread in foil and place in oven to warm.

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Combine yogurt and next four ingredients.

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Coat chicken in mixture.

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Grill chicken for 5-6 minutes on each side or until cooked through.

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Combine lettuce , chopped veggies , olives , and hot peppers in a large serving bowl.

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Dress salad lightly with lemon juice , olive oil , salt , and pepper.

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Place remaining ingredients in food processor.

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Turn processor on , and stream in olive oil.

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Remove bread from oven and cut into wedges.

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Place grilled meat on top and dress liberally with pesto.

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Place pita wedges around the edges.

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Ingredients

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pita bread, plain yogurt, ground cumin, dried oregano, seasoning, boneless skinless chicken breasts, romaine lettuce hearts, tomatoes, cucumber, red onion, celery ribs, kalamata olive, pepperoncini peppers, lemon, juice of, extra virgin olive oil, salt and pepper, flat leaf parsley, feta, garlic clove, black pepper, walnuts