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.
Helpful Hints:
_ Fresh corn can be used instead of frozen. Cut the kernels from the ear of corn and microwave on high for 1 minute.
_ Look for large pita bread. I find the whole wheat bread has more texture and flavor than the plain. If you can only find small pitas, use two per serving.
_ Make sure your bottle of dried oregano is less than 6 months old.
_ If pressed for time, use a bottled chunky salsa instead of making the one in the recipe.
Countdown:
_ Prepare tomato and corn salsa and set aside to marinate a few minutes.
_ Make the Greek Summer Salad.
_ Complete the pita pockets.
Shopping List:
To buy: 1 package frozen corn kernels, 1 container diced tomatoes (1 cup needed), 1 container sliced cucumbers (2 cups needed), 1 container sliced green bell peppers (2 cups needed), 1 container diced onion (2 tablespoons needed), 1 small bunch cilantro, 1 bag washed, ready-to-eat lettuce, 1 jalapeno pepper, 1 lime, } pound boneless roasted chicken breast, 1 package large whole-wheat pita breads, 1 bottle dried oregano, and 1 container pitted black olives.
Staples: reduced-fat vinaigrette dressing, ground cumin, salt and black peppercorns.
