Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, January 31, 2016

Chicken Pitas with Greek-Style Slaw

Pitas make quick, fresh, and simple meals with no fuss and a whole lot of flavor. Key here: Stuff. Don’t overstuff.

Keep the ingredients to a minimum—and keep them light and fresh. Here, I made a super-simple slaw with a nod to Greece, including radicchio, green cabbage, scallion, and a little feta cheese. Pair it with thin slices of lean chicken breast and a little lemon-oil vinaigrette and you’re ready to go.

Serves 4

  • 1 cup thinly sliced green cabbage
  • 1 cup thinly sliced radicchio
  • 1/2 cup finely crumbled feta cheese
  • 1/4 cup thinly sliced scallion
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp finely crumbled dried oregano
  • sea salt
  • freshly ground black pepper
  • 12 oz thinly sliced, cooked, boneless, skinless chicken breast
  • 2 6-inch pocket pitas, cut into 4 halves
Slaw Ingredients
  1. Combine the cabbage, radicchio, feta, and scallion in a bowl. Combine the lemon juice, olive oil, and oregano in a small bowl and season with salt and pepper.
Dressing and Slaw
  1. Add the juice mixture to the cabbage mixture, stirring well to combine. Cover and refrigerate 30 minutes.
Fill the pita halves with slaw and chicken and serve.

Chicken Pitas with Greek-Style Slaw

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