• Grilled Chicken and Strawberry Cobb Salad
    Grilled Chicken and Strawberry Cobb Salad

Kale and Chicken Pita Salad

Crushed pita chips give this Mediterranean Kale and Chicken Pita Salad some salty crunch.

INGREDIENTS:

  • 1/2 lb. chicken tenders
  • 2 tablespoon salt-free Greek seasoning
  • Kosher salt and black pepper
  • 3 1/2 table spoon olive oil
  • 3 tablespoon fresh lemon juice
  • 2 tablespoon tahini
  • 1 Chopped Garlic Clove
  • 1 (5-oz.) container baby kale
  • 2 c. lightly crushed pita chips
  • 2 sliced Persian cucumbers
  • 5 thinly sliced radishes
  • 1 c. halved grape tomatoes
  • 2 Sliced scallions

METHOD:

  • Season chicken tenders with Greek seasoning, and kosher salt and black pepper.
  • Cook in 1 1/2 tablespoon olive oil over medium-high heat in a large skillet until golden brown and cooked through, 3 to 4 minutes per side; slice.
  • Meanwhile, whisk together fresh lemon juice, tahini, 2 tablespoons olive oil, 2 tablespoons water, and chopped garlic clove. Season with kosher salt and black pepper.
  • Toss in baby kale. Fold in crushed pita chips, Persian cucumbers, radishes, grape tomatoes, scallions, and sliced chicken.
  • Season with kosher salt and black pepper.
  • Serve immediately.

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