I have no excuses for not blogging these past two weeks. Could have cooked, didn't want to. Could have rambled, but was already doing enough of that in real life. But it's amazing how a few days of doing close to nothing can leave me relaxed and even slightly bored enough to get into the kitchen and do something productive.
Like most of my cooking magazine purchases, this sat on my shelf unopened (apart from the browse at the store) for about 6 months until today. And once I saw this recipe, I realized that this was simple enough and very nearly healthy enough to pull it off today. This of course after I realized another recipe I had been thinking of was going to take 6-24 hours to marinate and was not going to make it as a post today.
Super simple to pull together. I added more chicken then the recipe called for as it didn't seem quite enough and added extra red onions as well. Although the recipe was very good, it would have been even better with some sort of greek side dish to complement the flavors.
Overall rating: A- for simplicity, B+ for flavor (maybe a little more lemon juice next time?)
Greek Chicken Salad Pita
Adapted very slightly from: Cooking Light 5 Ingredient 15 minute recipes
2 cups sliced romaine lettuce
2 cups chopped roasted chicken breast
2/3 cup seeded cucumber
1/.2 cup red onion
1/4 cup crumbled feta cheese
2 tbsp lemon juice
2 tbsp olive oil
1/4 tsp ground black pepper
1/4 tsp salt (forgot this...might explain the taste)
6 tbsp roasted red bell pepper hummus
1 6 inch whole wheat pitas, cut in half
Combine first five ingredients in large bowl. Add lemon juice, olive oil, salt and pepper: toss gently.
Spread 1 1/2 tbsp hummus inside each pita half and spoon salad mixture evenly into halves. Serve immediately.