Chicken pita with Greek salad and tzatziki

A modern souvlaki perfect for the casual entertainer or an all-year round meal.

Recipe «Chicken pita with Greek salad and tzatziki» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large garlic cloves, crushed, 60ml extra virgin olive oil, 1 lemon, rind finely grated, juiced, 2 large chicken breast fillets, cut into 2cm pieces, 1 tbsp balsamic vinegar , 1 tbsp honey, 4 pita bread, warmed, 1 Lebanese cucumber, peeled, coarsely grated , 200g Greek yoghurt, 1 large clove garlic, crushed, 2 tsp lemon juice, 1 tbsp fresh dill, chopped, 1 tbsp fresh mint, chopped, 350g pkt tomato medley, halved, 100g black kalamata olives, pitted, 1/2 red onion, sliced into rings.

Ingredients:

• 2 large garlic cloves, crushed 
• 60ml extra virgin olive oil 
• 1 lemon, rind finely grated, juiced 
• 2 large chicken breast fillets, cut into 2cm pieces 
• 1 tbsp balsamic vinegar 
• 1 tbsp honey 
• 4 pita bread, warmed 
• 1 Lebanese cucumber, peeled, coarsely grated 
• 200g Greek yoghurt 
• 1 large clove garlic, crushed 
• 2 tsp lemon juice 
• 1 tbsp fresh dill, chopped 
• 1 tbsp fresh mint, chopped 
• 350g pkt tomato medley, halved 
• 100g black kalamata olives, pitted 
• 1/2 red onion, sliced into rings 
• 1/4 cup fresh dill sprigs 
• 1/4 cup fresh mint leaves 
• 150g feta, cut into cubes 
• 2 tbsp extra virgin olive oil 

Instructions

1. Combine the garlic, 2 tbs of the olive oil, the lemon rind and 1 tbs of the lemon juice in a large bowl. Season. Add the chicken and toss to combine. Cover and place in the fridge for 1 hour to marinate.
2. Meanwhile, for the tzatziki, squeeze the excess moisture from the cucumber. Pat dry with paper towel. Place in a bowl with the yoghurt, garlic, lemon juice, dill and mint. Season. Stir to combine. Cover and place in the fridge until required.
3. For the Greek salad, place the tomato, olives, onion, dill, mint and feta in a bowl. Combine the oil, vinegar, and sugar in a small bowl. Stir until sugar dissolves. Season. Add to the salad and toss to combine.
4. Heat half the remaining oil in a large non-stick frying pan over medium-high heat. Cook half of the chicken for 3-4 minutes or until golden and cooked through. Transfer to a plate. Repeat with the remaining oil and chicken. Return chicken to pan and add vinegar and honey. Cook, stirring, for 1 minute until caramelised. Serve the chicken in warmed pita with tzatziki and salad.