GRILLED CHICKEN BREASTS WITH GREEK-STYLE SALSA AND TOASTED TORTILLAS

POITRINES DE POULET GRILLEES SALSA A LA GRECQUE ET TORTILLAS

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

2-4 Portions
20 min Prepping
25 min Cooking
Recipe Easy

Ingredients

4 Exceldor shish taouk marinated boneless chicken breasts On sale
  • 2 tbsp. (30 ml) canola oil
  • 2 cups (500 ml) greens of your choice
  • 1 cup (250 ml) sprouts of your choice
  • Lemon wedges

TOASTED TORTILLAS

  • 2 large tortillas
  • Greek spices mix, to taste
  • 1 tbsp. (15 ml) olive oil or margarine

GREEK-STYLE SALSA

  • 1 cup (250 ml) mixed cherry tomatoes, diced
  • 1/2 cup (125 ml) black olives, sliced
  • 1/2 cup (125 ml) feta, diced
  • 2 Lebanese cucumbers, diced
  • Splash of lemon juice
  • Several mint leaves, coarsely chopped
  • 1/4 cup (60 ml) red onion, finely chopped
  • 1 tbsp. (15 ml) olive oil
  • Salt and pepper

GARLIC SAUCE

  • 3/4 cup (180 ml) mayonnaise
  • 3–4 cloves garlic, finely chopped
  • 2 tbsp. (30 ml) lemon juice
  • 1/2 tsp. (3 ml) salt
  • A bit of pepper

Directions

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  1. Preheat oven to 425°F (220°C). Brush both sides of tortillas with olive oil or margarine.
  2. Sprinkle with Greek spices.
  3. Cut tortillas into triangles with scissors or a pizza cutter.
  4. Place triangles on a baking sheet lined with parchment paper.
  5. Bake 6 to 8 minutes. Check to make sure they don’t overcook. Cook just until they turn golden. Set aside.
  6. While tortillas are toasting, heat canola oil in a pan.
  7. Brown chicken breasts on both sides and transfer to an ovensafe dish.
  8. Cover with aluminium foil and bake at 350°F (180°C) 15 to 20 minutes.
  9. While the chicken cooks, put tomatoes, cucumbers, feta, olives, and onions into a bowl.
  10. Add lemon juice, mint, and olive oil. Mix well.
  11. Season with salt and pepper.
  12. In another bowl, mix the garlic sauce ingredients.
  13. Once chicken is cooked, let rest for a few minutes. Meanwhile, begin plating, starting with the greens, sprouts, and a bit of garlic sauce. Place one sliced chicken breast on each plate and garnish with Greek-style salsa. Serve with lemon wedges and toasted tortillas!