Grilled Chicken Pita Salad
Created by chicken queen, Tuesday, 06 April 2010
Description
Spinach and alfalfa help stabilize blood sugar among diabetics. Make a drink by getting several handful of spinach, add 3 cups of water. Place over low heat for one hour. Then strain. Take ½ cup twice a day. Spinach and alfalfa may be served as part of the meal.
Ingredients
At a glance
Cooking Method
Difficulty
Course/Dish
Main Ingrdients
Serves
4
Prepare grill for high heat (450° to 550°). Rub 2 boned, skinned chicken breast halves with olive oil and cook, turning once, until no longer pink. Slice.
Meanwhile, whisk 2 tbsp. fresh lemon juice, 1/3 cup olive oil, 1 tbsp. fresh oregano, and 1/2 tsp. freshly ground black pepper; set aside. Boil 1 lb. asparagus (ends trimmed), cut in spears and halved lengthwise, just until bright green; rinse with cold water
Meanwhile, whisk 2 tbsp. fresh lemon juice, 1/3 cup olive oil, 1 tbsp. fresh oregano, and 1/2 tsp. freshly ground black pepper; set aside. Boil 1 lb. asparagus (ends trimmed), cut in spears and halved lengthwise, just until bright green; rinse with cold water
Methods/steps
In a bowl, combine reserved chicken; 4 oz. feta cheese, broken into chunks; asparagus; 2 cups halved grape tomatoes; ½ cup pitted kalamata olives; and 2 cups pita chips. Toss gently with reserved dressing. Add 2 cups baby arugula and toss once just to combine