1 pound boneless, skinless chicken breasts
1/2 bulb fresh fennel, trimmed and diced
Salt and ground black pepper
1 cup red grapes, halved
Canola or vegetable oil
1/4 cup slivered, toasted almonds
1 to 2 teaspoons berbere seasoning *
4 small whole-grain pita pockets
5.3-ounce container nonfat plain Greek yogurt
2 cups salad greens
1/2 cup chopped PEPPADEW® peppers
Heat the grill to medium-high. Place the chicken breasts between sheets of plastic wrap. Using a meat mallet or rolling pin, pound the meat to an even 1/2 inch thickness. Season with salt and black pepper.
Soak a crumpled paper towel with the oil. Clasping the paper towel with tongs, oil the grates of the grill. Grill the chicken breasts for 4 minutes per side, or until the chicken is cooked through and reaches 165 F. Set aside to cool, then cut into small chunks.
In a large bowl, combine the berbere with the yogurt, PEPPADEW® peppers, fennel, grapes, almonds and the cooled chopped chicken. Mix well, then season with salt and pepper. Fill each pita pocket with a quarter of the salad greens, then spoon some of the chicken salad into it.
Berbere is an Ethiopian spice blend that can feature any number of seasonings, but often includes ginger, cardamom, garlic, cumin and chilies. If you can’t find it or you prefer something a little more tame, switch it out for another spice blend, such as curry powder or Italian seasoning.
Posted by: The Denver Post