Stay cool in kitchen with no-cook chicken pitas
A refreshing roasted chicken pita pocket garnished with a tomato and corn salsa makes a cool dinner for a warm summer evening. Let the supermarket do the work. Make the fresh salsa using diced tomatoes and onions found in the produce section or at the salad bar and add some defrosted frozen corn.
For the Greek salad side dish, doctor up washed, ready-to-eat lettuce with sliced bell peppers and cucumbers from the salad bar. Add oregano to a bottled salad dressing for a Greek flavor and toss olives into the salad.
If you have a few extra minutes, use fresh oregano. It has an aromatic and pungent flavor that can add depth to the salad. It is easy to find and worth the effort.
ROASTED CHICKEN PITA POCKET WITH TOMATO AND CORN SALSA
1 c. frozen corn kernels 1 c. diced tomatoes 2 T. diced onion 1 T. diced jalapeno pepper 3 T. fresh cilantro 1 ½ t. ground cumin Salt and freshly ground black pepper 1 T lime juice 2 large whole wheat pita breads 3/4 lb. boneless, roasted chicken breast, skin removed, cut into strips
Place corn in a microwave-safe bowl and microwave on high for two minutes to defrost. Mix tomatoes, onion, jalapeno pepper and cilantro with the corn. Add the ground cumin and salt and pepper to taste. Add lime juice and toss well. Toast pita bread in a toaster oven to warm slightly. Do not let it get too crisp. Cut pita breads in half and open pockets. Spoon half the salsa into the pockets. Add the chicken and finish with the remaining salsa. Yield two servings.
GREEK SUMMER SALAD
1 t. dried oregano or 2 T. fresh oregano leaves 2 T. reduced-fat vinaigrette dressing 2 c. washed, ready-to-eat lettuce 2 c. peeled and sliced cucumbers 2 c. sliced green bell peppers 10 pitted black olives
Mix oregano and vinaigrette dressing in a medium-size salad bowl. Add the lettuce, cucumber, green pepper and olives. Toss with dressing. Yield two servings.
Recipes by Linda Gassenheimer.