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Grilled Chicken Fattoush with Banana Pepper Dip
Recipes
Grilled Chicken Fattoush with Banana Pepper Dip
4 servings
30 minutes total

Ingredients

  • 1 pint grape tomatoes
  • 1 small red onion
  • ¼ bunch fresh Italian parsley
  • ½ seedless cucumber
  • ¼ cup sliced Kalamata olives
  • ½ cup banana pepper rings
  • 4 oz feta cheese
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons lemon juice, divided
  • 2 teaspoons roasted garlic-herb seasoning, divided
  • 1 lb chicken tenderloins
  • 1 naan (or pita) bread (4–5 oz)

Steps

    1. Preheat grill (or grill pan) on medium. Halve tomatoes; chop onion and parsley finely (¼ cup each). Cut cucumber in quarters lengthwise, then cut into small pieces. Place tomatoes, onions, parsley, cucumbers, and olives in medium bowl. Drain pepper rings.
    2. Place in food processor bowl: feta, pepper rings, 2 tablespoons oil, 1 tablespoon lemon juice, and ½ teaspoon seasoning. Process until blended and creamy.
    3. Coat chicken with 1 tablespoon oil and remaining 1 ½ teaspoons seasoning (wash hands). Place on grill; cook 3–5 minutes on each side until grill-marked and 165°F.
    4. Meanwhile, brush both sides of naan bread with remaining 1 tablespoon oil and place on grill; cook 1 minute on each side or until grill-marked and hot. Cut naan and chicken into bite-size pieces; add to bowl with tomato mixture. Spoon banana pepper mixture evenly onto serving plates. Top with salad mixture; drizzle evenly with remaining 1 tablespoon lemon juice. Serve.

Amount per ¼ recipe serving: Calories 460, Total Fat 26g, Sat Fat 8g, Trans Fat 0g, Chol 80mg, Sodium 1180mg, Total Carb 26g, Fiber 3g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 34g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 4%