Chicken Salad Pita with Hummus

Servings: 4

INGREDIENTS

1 tablespoon red wine vinegar
3 teaspoons mint, minced
3/4 teaspoon red pepper flakes
2 cloves garlic, finely mincedKosher salt
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 chicken breasts
1 cup cherry tomatoes, halved
1 cucumber, peeled & choppedFreshly ground pepper
4 pocketless pitas
1/2 cup hummus

INSTRUCTIONS

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with hummus. Top with chicken salad.