This is a great side to serve if you're having chicken wings as part of the Super Bowl foods. It will compliment them well.
2 Tbsp Cilantro
1/4 Cup Olive Oil
1 Tbsp Minced Garlic
Chicken Breasts, about 2 Lbs, boneless
2 Tbsp Lemon Juice
1 Tbsp Red Wine Vinegar
1 Tbsp honey
Salt & Pepper to taste
1/2 Cup Olive Oil
1 Cucumber, peeled & diced
1 Red Pepper, diced
1 Cup Green Olives, halved OR…
1 Apple, cored & diced
1/2 Cup Ripe Olives, sliced
8 oz Feta Cheese, crumbled*
1/2 Head Romaine Lettuce, chopped (optional)
Pita Bread Pockets
*Feta Cheese is recommended because this is a "Greek" dish. If preferred… use a combination of Blue Cheese Crumbles and the Feta (4 oz each).
No nutrition information available
In blender or food processor, combine the cilantro, minced garlic, & 1/4 cup olive oil. Process till smooth. Rinse chicken breast, pat dry & then place in sealable bag. Add the mixture, refrigerate and marinate for 30-60 minutes.
When ready, heat a medium size skillet, over medium-high temp and add the chicken breast, including the marinate. Cook until done throughout and no pink remains. Remove from pan and let rest to cool for about 5 minutes. The juice in the pan, can be discarded at this time. Cut the chicken into bite sized cubes, and set to the side.
In mixing bowl, using a whisk, combine the lemon juice, wine vinegar, honey and preferred amount of salt & pepper until well blended. Now add the 1/2 cup olive oil and stir this until mixed. Add the chicken and once more stir to mix. Now add all the other ingredients. Toss until everything is coated with the liquid.
Warm pita's in a microwave, slice in half, open and stuff with the salad mixture. If using the Romaine Lettuce, you can either place a desired amount in the Pita first or use as garnish on top.