Fresh Pita Stuffed w/Grilled Chicken and Greek Salad

Chicken:
Marinate chicken breast in lemon juice, oregano, red wine vinegar, olive oil, S & P for an hour. Grill or broil in oven. Chop and set aside.

Salad:

In a bowl, put the following:

Note: Rather than being dissapointed by a tomato or pepper out of season, I often opt for a sun-dried tomato or jarred roasted pepper that has been preserved in the height of itıs vine and sun-ripened perfection.

Dressing:

In a blender or food processor, put the following;

When the above has been incorporated, add in a slow drizzle, 2/3 cup of olive oil.

Pour over salad and stuff into pita.

Homemade Pita Bread:

Add to yeast mixture and stir vigorously to incorporate. Turn out onto lightly floured board and knead for 10 minutes. Place ball of kneaded dough into an oiled bowl, turn to coat all sides. Lightly cover with plastic wrap and put in warm place until doubled, about an hour and a half. Variation: Alternatively for an overnight rise, use only 1/2 tsp of yeast. Put kneaded dough into the fridge. In the morning pull out, punch down and let come back to room temperature. After it has risen again, do following steps.

Punch dough down and divide into 6 equal parts. Make a soft round ball out of each part then let rest covered on a floured board for 15 minutes. Roll each ball into a !/2 inch disc. Place on a corn meal dusted sheet pan and bake on bottom rack of a 475 degree oven for approx. 10 minutes until puffed and brown.

Storing the pitas in a towel placed inside a paper bag helps them stay puffy and soft. Put what you donıt use into a zip-lock bag for the freezer. Pull out when needed.