Keego Harbor Kickin’ Chicken Pitas with Kenny’s East Texas Cajun Honey Mustard and Grilled Zucchini & Corn Salad

This is a perfect lunch or dinner for the family.  Two of Milford Spice Company’s blends are highlighted in this flavor-packed meal!  Who doesn’t love a grilled chicken pita?  Let the grilling season begin!

INGREDIENTS

Keego Harbor Kickin’ Chicken Pitas with Kenny’s East Texas Cajun Honey Mustard

1 lb chicken tenderloins
1/4 cup olive oil
2 Tbsp Milford Spice Company’s Keego Harbor Kickin’ Chicken
1/4 tsp salt
1/4 tsp pepper
Lettuce
Tomato, diced
Red onion, thinly sliced
Cucumber, thinly sliced
Kenny’s East Texas Cajun Honey Mustard (recipe follows)
2-4 pieces pita bread

Grilled Zucchini & Corn Salad

For Kenny’s East Texas Cajun Honey Mustard:

1/4 cup dijon mustard
1/4 cup honey
1/4 cup sour cream
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 Tbsp Milford Spice Company’s Kenny’s East Texas Cajun
1/4 tsp cayenne pepper
Salt and black pepper

For the Grilled Zucchini and Corn Salad:

2 small zucchinis, sliced
2 corn on the cob, grilled and cut off the cob - or 1 cup frozen corn, thawed
1 minced shallot
Olive oil and canola or vegetable oil

DIRECTIONS

  • Place the chicken in a large bowl or resealable freezer bag. Add the olive oil, salt, pepper, and Milford Spice Company’s Keego Harbor Kickin’ Chicken.

  • Shake to coat chicken evenly. Marinate for at least 20 minutes or up to 8 hours in the fridge.

  • Preheat a grill or grill pan to medium high heat.

  • Once the grill is hot, drizzle a little oil on it and place sliced zucchini down in a single layer and grill for 2-3 minutes on each side (You may have to do this in batches).

  • Combine the grilled zucchini, corn, shallot, salt & pepper to taste, and stir to combine.  Set aside.

  • While the grill is still hot, Place the marinated chicken tenderloins in a single layer on the grill. 

  • Cook for 3-4 minutes on each side or until cooked through.

  • Remove chicken from the grill and let sit for 5 minutes, then slice into strips.

  • Meanwhile, make the honey mustard:  Combine all ingredients in a glass jar and shake or whisk until smooth and creamy. 

  • To assemble, place the grilled chicken (about 2 tenderloins, sliced) on the pita bread, then top with lettuce, tomato, onion, cucumber, and drizzle on the honey mustard.  Serve with Grilled Zucchini & Corn Salad.

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