Chicken And Egg Salad

These tasty, easy-to-make Greek-style sandwiches are perfect to serve at lunch or dinner.
Directions for: Greek Chicken Donairs

Ingredients

2 Tbsp Rene's Mediterranean Greek Vinaigrette

2 small boneless skinless chicken breasts (1/2 lb./225 g)

4 Greek-style pita flatbreads

6 Tbsp Rene's Cucumber & Dill Dressing

1 cucumber, chopped

1 large tomato, chopped

1 small red onion, chopped

cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

Directions

1. Pour vinaigrette over chicken in shallow dish; turn to evenly coat both sides of each chicken breast. Refrigerate 2 hours to marinate, turning chicken after 1 hour.

2. Heat greased barbecue to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165F). Cool completely.

3. Warm flatbreads. Chop chicken. Place each flatbread on separate sheet of parchment or foil; spread with dressing. Top with chicken and remaining ingredients. Use parchment to fold in opposite sides of each flatbread, then fold up bottom of paper to enclose filling and avoid dripping.

Tips and Substitutions

Special Extra:Sprinkle 1 Tbsp. chopped black olives over each topped flatbread before folding as directed.

How to Warm the Flatbreads:Heat oven to 350F. Wrap bread in foil. Bake 5 to 7 min. or until heated through. Or grill 1 to 2 min. or until grill-marked but still soft, turning frequently.

Easy Cleanup:Marinate the chicken in a resealable plastic bag instead of in the glass dish. Discard bag after use.

Source and Credits

Courtesy of Renees Gourmet Dressings

See more: Bread, Cheese, Chicken, Greek, Lunch, Poultry, Vegetables