GRILLED CHICKEN MEZZA SALAD

GRILLED CHICKEN MEZZA SALAD

Yield: 12 plates (6.5 oz salad per plate)

INGREDIENTS:

  • 5 lb tub Reser’s® Roma Feta Pasta Salad (71117.14251)
  • 12 each pita bread, grilled and cut into quarters
  • 12-6 oz chicken breast
  • Marinade: olive oil & lemon juice, Greek or Italian seasoning
  • 6 each butter lettuce leaves
  • 2 oz roasted red pepper strips
  • 2 oz artichoke hearts, marinated, drained
  • 2 oz cucumbers, sliced
  • 2 each lemon wedges
  • 1/4 cup cucumber herb yogurt dressing (see below)

 

Cucumber Herb Yogurt Dressing: 

  • 1 cup Greek Yogurt
  • 1 cup sour cream
  • 1/2 cucumber, peeled, seeded, grated
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh Italian parsley, chopped
  • 1 Tbsp fresh Dill, chopped

DIRECTIONS:

  • Marinate chicken in extra virgin olive oil, lemon and Greek or Italian seasoning blend. Cut each chicken breast into 6 pieces.
  • Thread chicken onto skewers (soaked), grill to 165°.
  • Make bed with butter lettuce leaves place 6.5 oz of Reser’s Roma Feta Pasta Salad on top.
  • Arrange grilled chicken skewers, grilled pita and roasted peppers with sliced cucumbers, lemon wedges and artichoke hearts around salad.
  • Serve cucumber-yogurt sauce in ramekin.

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