Grilled Chicken Mezza Salad

Yield: 12 Plates (6.5 oz salad per plate)

Ingredients:

  • 5 lb Reser’s® Roma Feta Pasta Salad (71117.14251)
  • 12 each pita bread, grilled and cut into quarters
  • 12 each 6 oz chicken breast
  • 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 Yyogurt
  • 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:

  1. Marinate chicken in olive oil, lemon, and Greek or Italian seasoning blend. Cut each chicken breast into 6 pieces.
  2. Thread chicken onto skewers (soaked), grill to 165°F.
  3. Make bed with butter lettuce leaves place 6.5 oz of Reser’s Roma Feta Pasta Salad on top.
  4. Arrange grilled chicken skewers, grilled pita and roasted peppers with sliced cucumbers, lemon wedges and artichoke hearts around salad.
  5. Serve Cucumber Herb Yogurt Dressing in ramekin.
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