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    Catalan Pitta Pockets

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    Catalan Pitta Pockets

    Serves: 4


    • 3 tbsp Waitrose Mayonnaise
    • 3 tbsp Greek yogurt
    • 1 clove garlic, crushed
    • ½ - 1 tsp chilli purée
    • 1 pack Florette Catalan Salad, or mixed leaf salad
    • 2 skinless chicken breast fillets
    • 1 tbsp Waitrose Virgin Olive Oil
    • Salt
    • Freshly ground black pepper
    • Lemon wedges
    • 4 pitta breads


    1. In a large bowl, mix together the mayonnaise, yogurt, garlic and chilli purée. Add the Catalan Salad and toss well to coat with the dressing.
    2. Brush the chicken breasts with olive oil and season with salt and pepper. Place on a hot griddle pan, or under a grill, and cook for 5-8 minutes on each side, or until thoroughly cooked. Grill the lemon wedges at the same time until tinged with brown.
    3. Meanwhile, warm the pitta breads under the grill or in the oven. When the chicken is cooked, cut into thin slices.
    4. Cut the pitta breads along one side and open out to form pockets. Divide the Catalan Salad between the four pittas and top with the grilled chicken. Garnish with the grilled lemon wedges.

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