by Heather Harris Brady
Back in the days when we were footloose and fancy-free urban dwellers, and by fancy-free I mean child-free, my husband and I used to hit up a coney island at least once a week. In the Detroit area coney islands are often Greek in nature, with amazing salads, spinach pie, and gyros. The grilled chicken gyros were my non-breakfast go-to, always arriving piping hot, swaddled in aluminum foil and dripping tzatziki sauce.
My subconscious must have been thinking along those lines when I came up with this recipe. The topping is based on a lovely salad I had at a friend’s house. You could sub in chickpeas for the chicken, or put it all on a bed of lettuce instead of bread.
Greek Chicken Pitas, Makes about six large pitas
1 batch greek salad dressing
1 pound thin-sliced chicken breasts
1/2 pint cherry tomatoes
4 oz. feta cheese
1/3 c. minced red onion
1 package of pita bread
Mix up the dressing. Put the chicken in a ziplock bag and pour half of the dressing over it. Marinate for at least 30 minutes.
Assemble the topping ingredients.
Combine them all in a bowl and fold in the rest of the greek dressing.
Refrigerate the topping until you’re ready to grill the chicken.
Warm the pita bread in the microwave or on the grill. To make each sandwich, slice a chicken breast onto the pita.
Dress it with a generous spoonful of topping and serve immediately, preferably wrapped in aluminum foil.
One year ago: Apricot Frangipane Tart