Made a Open-Faced Chicken Souvlaki Pita with an Avocado, Tomato and Arugula Salad with a Cilantro Vinaigrette.
Open-Faced Chicken Souvlaki Pitas
1 tbsp butter
2 cloves garlic, minced
1 onion, halved and thinly sliced
1 tsp dried oregano
salt and pepper
1lb. boneless skinless chicken, cut into 1-inch pieces.
2 tbsp all-purpose flour
1 1/2 cups milk
Grated zest of 1 lemon
Four 6-inch whole wheat pitas
1 cup diced english cucumber
1/2 cup plain yogourt
2 tomatoes, chopped
1. In a large skillet, melt butterover medium-high heat. Add garlic, onion, oregano, 1/2 tsp salt and 1/4tsp pepper and sauce for about 3 minor until softened and starting to brown. Add chicken and sauce for about 5mins or until lightly browned.
2.Whisk flour into milk and whisk into skillet ; stir in lemon zest. Cook stirring often, for about 5mins. or until sauce is thickened and chickens no longer pink. inside. Season to taste with salt and pepper.
3. Meanwhile, toast or heat pitas. In a bowl, combine cucumber and yogurt. Spoon chicken and sauce on top of pittas, dollop with cucumber yogurt and sprinkle with tomatoes.
Avocado, Tomato and Arugula Salad with Cilantro Vinaigrette
2 TBS finely chopped cilantro
2 TBS olive oil
1½ TBS Balsamic vinegar
2 tsp sugar
2 TBS water
½ tsp salt
½ tsp black pepper
2 to 3 cups baby arugula
1 medium size tomato, chopped
1 avocado, peeled, pitted and chopped
3 TBS shredded Parmesan cheese
Salt, to taste if necessary
In a small bowl, whisk together the cilantro, oil, vinegar, sugar, water, salt and pepper. Set aside.
Toss together the arugula, tomato and avocado.
Mix together with dressing.
Top with Parmesan cheese. Season with extra salt if necessary.