Chicken Salad Pita with Baba Ghanoush

• 1 tablespoon red wine vinegar
• 3 teaspoons dried mint, crumbled
• 3/4 teaspoon red pepper flakes
• 2 cloves garlic, finely minced
• Kosher salt
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 chicken scallopine (4 to 5 ounces each)
• 1 cup grape or cherry tomatoes, halved
• 1 unpeeled kirby cucumber, chopped
• Freshly ground pepper
• 4 pocketless pitas
• 1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)
• 2 cups chopped romaine lettuce

1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish.
2. Gradually whisk in 3 tablespoons olive oil.
3. Add the chicken and marinate about 15 minutes.
4. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl.
5. Drizzle with olive oil and season with salt and pepper.
6. Preheat a grill pan over medium-high heat.
7. Grill the chicken until cooked through, 2 to 3 minutes per side.
8. Transfer to a cutting board and slice into 1/2-inch-thick strips.
9. Toss with the vegetables.
10. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt.
11. Grill, turning once, until marked.
12. Place a pita on each plate and spread with baba ghanoush.
13. Top with lettuce and chicken salad and drizzle with any juices from the bowl.
14. Per serving: Calories 342; Fat 15 g (Saturated 2 g); Cholesterol 74 mg; Sodium 587 mg; Carbohydrate 24 g; Fiber 4 g; Protein 29 g
15. Photograph by Antonis Achilleos

red wine vinegar, mint, red pepper, garlic, kosher salt, extravirgin olive oil, chicken scallopine, grape, kirby cucumber, freshly ground pepper, pitas, baba ghanoush, romaine lettuce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-salad-pita-with-baba-ghanoush-recipe.html (may not work)