Grilled Chicken Salad with Feta, Mint, Toasted Pita

Grilled Chicken Salad with Feta, Mint, Toasted Pita

Char-grilled chicken tops a Greek-style salad tossed with crispy pita chips and a bright lemon vinaigrette, creating a light and healthy salad you’ll be happy to call a meal. Pair with California Chardonnay or Sparkling Wine.

Serves 4


1/2 cup (120ml) extra-virgin olive oil
1/3 cup (80ml) fresh lemon juice
1 garlic clove, minced
1/2 teaspoon (2.5ml) salt
1/2 teaspoon (2.5ml) finely grated lemon zest
1/2 teaspoon (2.5ml) ground cumin
1/4 teaspoon (1.25ml) freshly ground black pepper
2 boneless, skinless chicken breasts, each about 6 ounces (170g)
2 pita breads, each about 6-inches (15cm)

1 medium head romaine lettuce, leaves torn into bite-size pieces
4 ounces (115g) crumbled feta cheese, plus extra for garnish
1 cup (240ml) cherry or grape tomatoes, halved
1/2 English cucumber, halved lengthwise, thinly sliced crosswise
1/2 small red onion, thinly sliced, about 1/2 cup (120ml)
12 to 16 pitted black California olives
2 tablespoons (30ml) chopped fresh mint leaves, plus extra for garnish


Whisk the vinaigrette ingredients in a small bowl. Set aside half of the vinaigrette for the salad.

Cut the chicken cross-wise into 1/2-inch (1.25cm) strips. Place the chicken in a bowl with the remaining vinaigrette and stir to coat. Let stand at room temperature for 30 minutes.

Prepare the grill for direct cooking over medium heat (about 350°F/180°C). Remove the chicken strips from the marinade and discard the marinade. Arrange the chicken on the grill, perpendicular to the grill grates (or grill on a preheated griddle). Close the lid and grill until thoroughly cooked and lightly charred, turning as needed, 6 to 8 minutes. While the chicken is grilling, place the pita bread over indirect medium heat and grill until golden brown and crisp, about 4 minutes, turning once or twice. Remove the chicken and pita from the grill, let the chicken rest on a cutting board, and break the pita into bite-size shards.

Combine the salad ingredients in a large bowl. Add the pitas and half of the reserved vinaigrette and toss to coat. Divide the salad between serving plates. Arrange the chicken slices in the centers of the salads. Drizzle with some of the remaining dressing and garnish with additional crumbled feta and the mint. Serve immediately.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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