Warm tangerine and grilled chicken salad..
Zest and juice of 2 tangerines
2 sprigs of fresh rosemary, leaves removed and finely chopped
3 garlic cloves, chopped
1/4 cup fresh flat-leaf parsley leaves chopped
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 1/2 pounds chicken cutlets
1 pint red grape tomatoes, halved
1 pint yellow grape tomatoes, halved
1 fennel bulb, quartered cored and thinly sliced (chop and reserve a handful of fronds)
12 kalamata olives, pitted and coarsely chopped
12 green olives, pitted and coarsely chopped
4 scallions, thinly sliced
2 large white or while wheat pitas
1/4 cup grated parmigiano reggiano

Preheat a grill pan or outdoor grill over high heat.

In a shallow dish, combine the juice of 1 tangerine, the rosemary, 2 of the chipped garlic cloves, the parsley,2 tablespoons of the EVOO, salt and pepper. Add the chicken cutlets and marinate for 5 minutes.

Place the tomatoes, fennel, fennel fronds, olives and scallions in a large bowl. Add the juice of the remaining tangerine and all of the tangerine zest. Season the salad with salt and pepper and drizzle with about 2 tablespoons of EVOO. Then stir to combine. The salt will start drawing the liquids from the tomatoes and that will become part of the dressing.

Separate the 2 pita breads into 4 round disks. Combine the remaining garlic with the remaining 2 tablespoons of EVOO. Brush both sides of the pitas with the garlic and oil and season with a little salt and pepper. Place on the grill and cook until well marked on the first side. Flip and then sprinkle with a little parmigiano. Cook until the second side is well marked. Remove the pita from the grill and reserve.

Place the chicken cutlets on the grill and cook on each side for 3 to 4 minutes until the chicken is cooked through. Remove from the grill to the cutting board. Let the meat rest for a minute, then cut into thin strops and add the to the bowl with the tomatoes and fennel. Toss to combine.

To serve, arrange the grilled garlic crisp on 4 serving pates. Top each crisp[y pita with a generous pile of the warm tangerine and grilled chicken salad.


This was so good!
I didn't have any fennel, so I used green onions. I also used only black olives....

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Rachel Tiller ~ Edmond, OK ~ Moderator
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