Chicken Pitta Salad

PROTEIN 77 FAT 11.2 CARBS 29 CALORIES 525 

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INGREDIENTS 
5 boneless, skinless chicken breasts (200g each)
3 tablespoons plus 2 teaspoons fresh lemon juice, divided (I did not count this in the macros as it was only marinaded then thrown away)
1 clove garlic, minced
2 teaspoons dried oregano, divided
400g cherry tomatoes
100g crumbled feta cheese

For the yogurt sauce:
150g 0% fat yogurt
1 clove garlic, minced
5 pita breads (Food Dr)
2 head romaine lettuce
1 (10.6-ounce) jar kalamata olives, drained, halved, and pitted, or other black olives (optional – not counted)
12 slices bacon, fried crisp (optional not counted)
Alfalfa sprouts
Salt
Freshly ground black pepper

NOTE – LETTUCE, ALFALFA SPROUNDS AND CUCUMER ARE NOT INCLUDED.

METHOD

Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.
Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 teaspoons lemon juice and the remaining 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.
For the yogurt sauce:
In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.
Preheat a grill to medium heat.
Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink in the thickest portion of each breast. When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show. Slice the chicken into very thin pieces.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/grilled-chicken-pitas-recipe.html?oc=linkback

RECIPE ADAPTED FROM:

http://www.foodnetwork.com/recipes/paula-deen/grilled-chicken-pitas-recipe.html