Ingredients

4 servings

　　1 cup plain yogurt

　　1 teaspoon ground coriander

　　1 teaspoon ground cumin

　　1 teaspoon dried oregano

　　1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning

　　2 to 2 1/2 pounds white-meat chicken, cut into bite-size cubes

　　1 romaine lettuce heart, chopped or torn

　　2 vine-ripe tomatoes, chopped

　　1/2 English (seedless) cucumber (the one wrapped in plastic), chopped

　　1/2 red onion, chopped

　　3 celery ribs, chopped

　　1/2 cup pitted kalamata olives

　　6 peperoncini hot peppers, chopped

　　Juice of 1 lemon

　　Extra-virgin olive oil (EVOO), for drizzling

　　Salt and freshly ground black pepper

　　

Parsley-Feta Pesto

1 cup fresh flat-leaf parsley

　　1/2 cup crumbled feta

　　1 garlic clove

　　1 teaspoon coarse black pepper

　　3 tablespoons chopped walnuts

　　1/4 cup extra-virgin olive oil (EVOO) (eyeball it)

　　

Step 1

Preheat a grill pan to high heat. Heat a toaster oven or oven to 250°F.

　　

Step 2

In a bowl, combine the yogurt, coriander, cumin, oregano, and the grill seasoning. Coat the chicken in the mixture, then thread the meat onto metal skewers. Brush the grill pan with oil and grill the meat for 5 to 6 minutes on each side.

　　

Step 3

Combine the chopped veggies, olives, and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, EVOO, and salt and pepper.

　　

Step 4

Place all ingredients for the pesto in the food processor except the EVOO. Turn the processor on and stream in EVOO until all is incorporated.

　　

Step 5

Place the grilled meat on the salad and top liberally with the pesto, streaming it back and forth over the salad and the meat.

　　Rachael Ray's 30-Minute Get Real Meals