July 08, 2018
Dinner, Main Dish, Poultry,
Chicken, No Eggs, Cooked Chicken or Beef more
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Place the chicken strips, olive oil, 1 tsp. lemon juice, curry, cumin, garlic, black pepper, and paprika in a large storage bag. Shake bag to evenly combine and coat all ingredients. Refrigerate overnight to marinate.
In a separate storage bag make yogurt sauce by placing yogurt, 3 tsp. lemon juice, feta cheese, and salt. Shake and squeeze bag to evenly combine all ingredients. This step can be prepared as you are assembling, or you can make ahead of time and place in the refrigerator overnight with the marinating chicken.
Before serving, add lettuce to the yogurt sauce bag and mix to evenly coat lettuce with the other ingredients, making a creamy romaine salad. Set aside.
Heat a nonstick sauté pan over medium-high heat. Add the marinated chicken strips and sauté for 2 minutes. Remove from heat and keep warm.
Warm the pita bread in the microwave for 10-12 seconds to help make them more pliable.
Cut each pita round in half and open up pocket. Divide the creamy romaine salad into 4 portions and place a portion inside of each pita pocket. Top each with an even portion of the hot chicken, and finally a tablespoon of chopped tomatoes.
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