Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto

Ingredients

• 3 ribs celery chopped
• 2 pounds meat chicken white cubed
• 0.5  cucumber seedless chopped
• 0.5 cup feta crumbles 
• 1 cup flat-leaf parsley leaves 
• 1 clove garlic 
• 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1  juice of lemon juiced
• 0.5 cup kalamata olives pitted
• 0.3 cup olive oil extra-virgin
• 4 servings olive oil extra-virgin for drizzling
• 1 teaspoon oregano dried
• 1 teaspoon coarse pepper black
• 6  pepperoncini peppers hot chopped
• 4  pitas 
• 1 cup yogurt plain
• 0.5  onion red chopped
• 1  heart romaine lettuce chopped
• 4 servings salt and pepper 
• 2  vine tomatoes ripe chopped
• 3 tablespoons walnuts chopped

Equipment

• food processor
• bowl
• oven
• grill
• aluminum foil
• toaster
• grill pan
• metal skewers

Directions

1. Special equipment: metal skewers
2. Preheat a grill pan to high heat.
3. Heat a toaster oven or oven to 250 degrees F.
4. Wrap breads in foil and place in oven to warm.
5. Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers.
6. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
7. Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.
8. Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
9. Remove bread from oven and cut into wedges.
10. Place grilled meat on salad and top liberally with pesto.
11. Place cut flat breads or pita wedges around the platter or serving bowl and serve.