Time: 35 min.
Complexity: easily
Servings: 4

Salad on a flatbread with fried chicken breast - a detailed recipe.

Ingredients:

• 1 tbsp red wine vinegar
• 3 tsp dried mint, crumbled
• 3/4 tsp dried pepper flakes
• 2 cloves garlic, finely chopped
• 4 tbsp olive oil, plus a little extra for drizzling
• 500 g chicken breast fillet
• 1 cup cherry tomatoes, halved
• 1 unpeeled cucumber, chopped
• Freshly ground pepper
• 4 pitas
• 1/2 cup canned eggplant caviar
• 2 cups chopped romaine lettuce
• Salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, cherry tomatoes, cucumbers, pita, eggplant caviar, salad, romaine lettuce, garlic, mint, red pepper flakes, tomatoes

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Preparation:

Step 1
• In a medium bowl, combine vinegar, mint, dried red pepper flakes, 1 clove of garlic, 1/4 teaspoon salt, and 3 tablespoons olive oil. Add the chicken breasts and marinate for about 15 minutes.
Step 2
• Meanwhile, combine the tomatoes and cucumber with the remaining garlic in a bowl. Drizzle with olive oil, salt, and pepper.
Step 3
• Preheat the grill to medium. Grill the chicken breasts until cooked through, 2-3 minutes per side. Place on a cutting board and cut into 1.5-centimeter strips. Toss with the vegetables.
Step 4
• Rub the pitas with one tablespoon of olive oil and salt. Grill until charred. Place a pita on each plate and spread with eggplant caviar. Top with romaine lettuce leaves, then the salad from the bowl with the remaining juices.

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