Middle Eastern Bread Salad with Chicken

Ingredients

• 0.5 cup torn basil 
• 0.5 teaspoon pepper black divided
• 3 tablespoons canola oil 
• 2 cups cherry tomatoes halved
• 2 teaspoons dijon mustard 
• 1 large egg white lightly beaten
• 1 cup buttermilk fat-free divided
• 6 tablespoons feta cheese crumbled
• 0.3 cup kalamata olives pitted chopped
• 0.5 teaspoon kosher salt divided
• 2 tablespoons olive oil extra-virgin
• 0.3 cup thinly onion red vertically sliced
• 0.8 cup panko bread crumbs (Japanese breadcrumbs)
• 4 cups torn pita whole-wheat
• 0.3 cup red wine vinegar 
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 42
2. Combine 1/2 cup buttermilk and egg white in a shallow dish.
3. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko.
4. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
5. Heat an ovenproof skillet over medium heat.
6. Add canola oil; swirl to coat.
7. Add chicken. Cook 4 minutes; turn over.
8. Bake at 425 for 14 minutes or until done.
9. Let chicken stand 10 minutes; slice crosswise.
10. Combine pita, cherry tomato halves, basil, onion, and olives in a large bowl.
11. Combine vinegar, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk.
12. Drizzle dressing over pita mixture; toss to coat. Arrange about 1 1/2 cups salad on each of 6 plates; divide sliced chicken evenly among servings. Top each serving with 1 tablespoon crumbled feta cheese.