I found this recipe recently, even though it had been publish in 2008 on AL.com. I really wanted to make it since Taziki's Friday Special is one of my favorite lunch time items! I figured that the owners had given AL.com a slightly different version of the recipe to print (a lot of folks don't like to give away all their secrets!) but this dish really did taste like it does at the restaurant! This recipe is supposed to be enough for 6 people, so I cut down the chicken and pasta portions to 4 people so that Kent and I could eat it for leftovers one night - we still had plenty left over even after the 2nd day, but it doesn't last too long in the fridge. To cook the chicken, I just sauteed three chicken breasts instead of grilling them, and the chicken was still great. Be sure to get real feta; I accidentally got reduced fat, and it is not the same!!! This would be a perfect dish for a luncheon, and I'll definitely be making it again!
|Photo from AL.com|
Taziki's Friday Special
3 tablespoons fresh thyme, chopped
1 tablespoon shallot, minced
½ cup balsamic vinegar
Juice from one lemon
1 teaspoon sugar
1 tablespoon Dijon mustard
1 ½ cups blended olive oil
Salt and pepper to taste
6 cups mixed lettuces
1 ½ pounds penne pasta, cooked
6 boneless skinless chicken breasts, grilled and cubed
2 cups feta cheese crumbled
3 tomatoes seeded and diced
1 handful fresh basil chopped
Flat or pita bread - toasted
To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper.
Place about 1 cup mixed lettuces on each plate. Toss cooked pasta with 12 ounces (or to taste) vinaigrette.
Toss grilled chicken with 6 ounces vinaigrette.
Spoon approximately 3 cups pasta onto lettuce, then add chicken.
Top with diced tomato, feta cheese and fresh basil, to taste.