Summer Salad With Herbs And Pita Crisps Recipes

FETA & HERB GREEK SALAD WITH CHICKEN

Feta & Herb Greek Salad with Chicken image

Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound boneless, skinless chicken thighs
1 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped
1 cup grape tomatoes, halved
1 small yellow bell pepper, cut into strips
2 small Persian cucumbers, sliced
1/2 cup pitted kalamata olives, halved
1 cup coarsely crumbed pita chips
1 cup crumbled feta

Steps:

Preheat the broiler.
Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.

SUMMER SALAD WITH HERBS AND PITA CRISPS

SUMMER SALAD WITH HERBS AND PITA CRISPS image

Categories Leafy Green

Yield 4

Number Of Ingredients 14

Ingredients

6 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon finely grated garlic
2 pita breads, each split into 2 rounds
Kosher salt
Pepper
1/2 pound haricots verts, green beans or wax beans, trimmed
1 mint sprig plus 2 cups chopped mint
2 tablespoons fresh lemon juice
1 shallot, minced
1 Kirby cucumber, chopped
6 cups packed chopped baby romaine (6 ounces)
2 cups parsley leaves
12 multicolored cherry tomatoes, halved
1 cup sunflower sprouts or chopped purslane

Steps:

Preheat the oven to 375Â°. In a small bowl, mix the 6 tablespoons of olive oil with the garlic. Brush the pita with 2 tablespoons of the garlic oil. Toast in the oven for 5 to 7 minutes, until crisp and golden. Transfer the pita to a plate; season with salt and pepper. Let cool, then break into big crisps. Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 2 minutes. Drain and chill in a bowl of ice water. Drain and pat dry; halve the beans crosswise. Rub the mint sprig all over the inside of a large wooden bowl; discard the sprig. In the bowl, mix the remaining 4 tablespoons of garlic oil with the lemon juice and shallot; season with salt and pepper. Add the chopped mint, beans, cucumber, romaine, parsley, tomatoes, sprouts and pita crisps and toss to evenly coat.

HERB PITA CRISPS

Herb Pita Crisps image

Crisp homemade pita chips entice guests while the cook puts the finishing touches on the meal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 64

Number Of Ingredients 5

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
8 pitas (each 3 1/2 inches), split
3 tablespoons finely chopped fresh chives
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters. Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Store in an airtight container up to 1 day.

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