Greek Campfire Grilled Chicken Brunch

Steps

How to make it

Prep 20 min · Cook 18 min

1. If charcoal-grilled chicken 180 g is refrigerated, bring to room temperature; wash salad greens as needed and drain. Have pita bread 2 portions ready.
2. Heat pita in a skillet or oven at 350°F for 2–3 minutes until lightly charred outside and still soft inside; cut open and set aside.
3. Sear charcoal-grilled chicken in a preheated skillet over medium heat, 2–3 minutes per side until golden and heated through; slice and set aside.
4. Place salad greens in a large bowl; drizzle olive oil ½ Tbsp, sprinkle sea salt 1/6 tsp and a pinch of black pepper; toss gently.
5. On a large round plate, arrange pita, sliced charcoal-grilled chicken, and dressed salad in separate sections.
6. Drizzle the remaining olive oil ½ Tbsp over the chicken; sprinkle sea salt 1/3 tsp and black pepper ¼ tsp.
7. Check that each section is at the right temperature and serve immediately while hot, keeping the Greek brunch compartmentalized plating.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions