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This sweet-and-savory chicken salad starts with poached chicken breasts. The dressing is a classic mayonnaise, Dijon mustard, and lemon juice combination. Slivered almonds, canned mandarin orange segments, and celery go into the pita pockets along with the shredded chicken and lettuce leaves.
Ingredients :-
- 1 pound boneless, skinless chicken-breast halves (3 to 4 halves)
- Extra-virgin olive oil, for brushing and drizzling
- Coarse salt and freshly ground pepper
- 4 6-inch pitas
- 1 ⅓ cups prepared hummus
- 1 cup cherry tomatoes, halved (about 4 ounces)
- 2 scallions, trimmed and thinly sliced (about 4 ounces)
- ½ small head radicchio, thinly sliced (about 2 ½ cups)
- ½ cup crumbled feta (2 ounces)
- 1 lemon, quartered
Method :-
Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through and lightly marked in spots, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut into strips.
Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread hummus on one side of each pita. Top with chicken, tomatoes, scallions, radicchio, and feta. Drizzle with oil; serve immediately with lemon.
