Chicken:

Marinate chicken breast in lemon juice, oregano, red wine vinegar, olive oil, S & P for an hour. Grill or broil in oven. Chop and set aside.

Salad:

In a bowl, put the following:

Crisp romaine, chopped in thin slices (chifonade)

A handful of cleaned and dried spinach

Julienne sun-dried tomatoes packed in oil

Sliced kalamati olives and green spanish olives

Cucumber, peeled and cut in chunks

Roasted red and yellow peppers cut in chunks

Toasted pine nuts

Good Feta cheese or Goat cheese or Blue cheese

Chopped grilled chicken

Note: Rather than being dissapointed by a tomato or pepper out of season, I often opt for a sun-dried tomato or jarred roasted pepper that has been preserved in the height of it’s vine and sun-ripened perfection.

Dressing:

In a blender or food processor, put the following;

2 T Dijon

2 T red wine vinegar

2 tsp lemon juice

S & P

1 T maple syrup

When the above has been incorporated, add in a slow drizzle, 2/3 cup of olive oil.

Pour over salad and stuff into pita.

Homemade Pita Bread:

1-1/2 tsp yeast

1 cup warm water

1 T honey

Let dissolve in a large mixing bowl for 5 minutes or until starting to foam.

1-1/2 tsp salt

2 cups whole wheat flour or spelt flour

1 cup white flour

1/2 cup lightly toasted sesame seeds

Add to yeast mixture and stir vigorously to incorporate. Turn out onto lightly floured board and knead for 10 minutes. Place ball of kneaded dough into an oiled bowl, turn to coat all sides. Lightly cover with plastic wrap and put in warm place until doubled, about an hour and a half. Variation: Alternatively for an overnight rise, use only 1/2 tsp of yeast. Put kneaded dough into the fridge. In the morning pull out, punch down and let come back to room temperature. After it has risen again, do following steps.

Punch dough down and divide into 6 equal parts. Make a soft round ball out of each part then let rest covered on a floured board for 15 minutes. Roll each ball into a !/2 inch disc. Place on a corn meal dusted sheet pan and bake on bottom rack of a 475 degree oven for approx. 10 minutes until puffed and brown.

Storing the pitas in a towel placed inside a paper bag helps them stay puffy and soft. Put what you don’t use into a zip-lock bag for the freezer. Pull out when needed.

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