CHICKEN CUCUMBER PITAS
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.
Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
MARINATED CHICKEN PITA SANDWICH
This is a very tasty and extremely simple sandwich. You do need to marinate the chicken at least 3 hours. I usually do it overnight.
Provided by DAVID SANDFORD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h20m
Yield 2
Number Of Ingredients 11
Steps:
- Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
- Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 28.1 g, Cholesterol 39.6 mg, Fat 30.3 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 4.9 g, Sodium 819.2 mg, Sugar 7.3 g
CORIANDER AND CUMIN CHICKEN PITA WITH CUCUMBER SALAD AND WHITE SAUCE
As a native New Yorker, I grew up eating food from the halal carts that are on every corner in the city. This summery coriander and cumin chicken pita with cucumber salad is inspired by the flavors from these carts, using a few techniques that make it easy for an outdoor get-together. Everything can be prepared beforehand, with the marinated chicken, cucumber salad and white sauce coming together quickly the day of for a flavorful dish minus all the hassle.
Provided by Food Network
Categories main-dish
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours.
- For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside.
- For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined.
- Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick.
- Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.
ROAST CHICKEN PITAS WITH CUMIN-LEMON DRESSING
Steps:
- Preheat oven to 375°. Combine first 4 ingredients in a large bowl, tossing to coat. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine. Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.
OVEN ROASTED CHICKEN SALAD PITA
Stir chunks of oven roasted chicken breast with mayo, onions, lemon juice and pepper to make a tasty chicken salad pita sandwich for one.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving (chicken salad with pita bread and grapes).
Number Of Ingredients 7
Steps:
- Mix mayo, onions, juice and pepper.
- Add chicken breasts strips; stir to coat.
- Serve with the pita bread wedges and grapes.
Nutrition Facts : Calories 400, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
WARM LEMON-CUMIN CHICKEN ON PITA BREAD SALAD
Steps:
- Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight.
- Preheat oven to 400°F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken.
- Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint.
CHICKEN PITAS WITH LEMON, GARLIC AND CUMIN DRESSING
Slightly adapted from a Cooking Light Magazine recipe. I love this chicken mixture. It's very refreshing. I like to make a full recipe, put it in the fridge and have it for lunch each day.
Provided by jenpalombi
Categories Lunch/Snacks
Time 11m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in a large bowl, tossing to coat.
- Heat olive oil in a small skillet over medium heat.
- Add cumin and garlic; cook 1 minute or until toasted, stirring frequently.
- Pour cumin mixture over chicken mixture; toss well to combine.
- Stuff each pita with about 2/3 cup chicken salad and serve. I often use half of a larger pita.
Nutrition Facts : Calories 282.4, Fat 7.7, SaturatedFat 1.4, Cholesterol 59.5, Sodium 569.7, Carbohydrate 26.2, Fiber 1.2, Sugar 1.2, Protein 25.9
MARINATED MEDITERRANEAN CHICKEN PITA AND SLAW
Chicken skewers, marinated in coleslaw dressing and spices, are grilled and served with pita bread and a refreshing cabbage slaw.
Provided by Marie's Dressings
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 20
Steps:
- Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper.
- Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
- Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
- Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.
Nutrition Facts : Calories 571 calories, Carbohydrate 56.6 g, Cholesterol 63.9 mg, Fat 30 g, Fiber 6.2 g, Protein 23 g, SaturatedFat 4.9 g, Sodium 880.2 mg, Sugar 21.1 g
SALT AND PEPPER ROAST CHICKEN WITH LEMON DRESSING
I roast whole chicken using Jacques Pepin's classic method, in a large cast-iron skillet, but a small roasting pan or shallow, wide Dutch oven works as well of course. The chicken should be roasted on its sides primarily to ensure the juiciness of the breast meat and expose the back and dark meat more evenly to the heat of the oven. Lemon sauce or salmoriglio is an ancient Sicilian sauce that can be used as a marinade and/or as a dressing for any protein, chicken, steak or fish, whether roasted or grilled. The root of the sauce's name is salamoia, which means salty brine, so it's perfectly named to serve and pair with this dry-brined simple chicken.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the salt and pepper roast chicken: Liberally season the chicken inside and out with kosher salt and pepper. Refrigerate the chicken uncovered on lowest shelf of fridge in a rimmed pan or dish overnight or up to 24 hours and a minimum of 1 hour.
- For the lemon dressing: Heat a medium cast-iron or heavy skillet over medium-high heat, then sear the lemons cut-side down to caramelize them and sweeten juices, about 4 minutes. Remove lemons from the skillet, add 1/4 cup EVOO and reduce heat a bit. Add shallots and garlic and stir 5 to 6 minutes to soften, then add 1/4 cup water and let it absorb. Turn off heat and cool mixture a bit to room temp. Place cooled mixture in a medium glass bowl and add the juice of the lemons, lemon zest, oregano, red pepper flakes and parsley. Whisk in remaining 3/4 cup EVOO to form a thick dressing.
- Preheat your oven to 425 degrees F, rack at center. Roast the chicken in the skillet on one side for 20 minutes, then turn to opposite side and roast 20 minutes more. Finally turn the chicken on its back (breast-side up), spoon juices over the skin, and continue to roast for 15 to 20 minutes or until the chicken registers 160 to 165 degrees F. Rest bird and carve, then serve with sauce to pass and crusty bread.
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- Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.
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