Greek Salad Pita Pockets

Nothing says spring like fresh vegetables, and this recipe celebrates the season with great Mediterranean zest. 

Ingredients:

Salad:
2 boneless, skinless chicken breasts
2 cups romaine lettuce, chopped
2 Kalamata olives, sliced
2 pepperoncini peppers, sliced
5 grape tomatoes, halved
1/16 red onion, sliced
1/4 teaspoon fresh cracked pepper
2 ounces feta cheese
2 pita loaves with pockets
Dressing to taste (recipe below)

Grill chicken until cooked. Set aside.

Place chopped romaine lettuce, tomatoes, onions, pepperoncini peppers and olives into a bowl. Cut chicken into bite-size pieces and add to vegetables. Top with feta cheese and fresh ground pepper. Add dressing to lightly coat salad. Toss until well-covered.

Cut pita loaves in half to form four pockets. Gently pull pockets apart and stuff with salad mixture. Serve immediately.

Serves 4

Greek Dressing: 
1/2 cup salad oil 
1/2 cup olive oil 
1/2 tablespoon apple cider vinegar
1 teaspoon sugar 
1/2 teaspoon salt
1 cup water
1 teaspoon chopped garlic
1 Kalamata olive, finely chopped
1 ounce grated Parmesan cheese
Juice of ½ lemon
1 teaspoon fresh cracked pepper
1/4 teaspoon onion powder
1 anchovy fillet, finely chopped (or substitute 1/4 teaspoon fish sauce)
2 ounces feta cheese

In bowl mix together all ingredients and place in refrigerator for one hour. Shake or stir before use.

Yields 2 cups

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