Warm Tangerine and Grilled Chicken Salad

served on Grilled Garlic Crisps

From Rachael Ray: 365 No Repeats


Zest and juice of 2 tangerines
2 sprigs of fresh rosemary, leaves removed and finely chopped
3 garlic cloves, chopped
1/4 C fresh flat-leaf parsley leaves, chopped
6 Tbsp extra-virgin olive oil (EVOO)
salt and fresh 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 leaves)
12 kalamata olives, pitted and coarsely chopped
12 large green olives, pitted and coarsely chopped
4 scallions, thinly sliced
2 large white or whole-wheat pitas
1/4 C 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 chopped 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, fronds, olives, and scallions in a large bowl; add the juice of the remaining tangerine and all of the zest. Season the salad with salt and pepper and drizzle with about 2 tablespoons of the 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 EVOO. Brush both sides of the pitas with the garlic 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 3-4 minutes, or 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 strips and add to the bowl with the tomatoes and fennel. Toss to combine.

To serve, arrange the grilled garlic crisps on 4 serving plates. Top each crispy pita with a generous pile of the warm tangerine and grilled chicken salad.