Add spark to staples

Wednesday, August 23, 2006 Let a salad bar do the prep work. By LINDA GASSENHEIMER MCCLATCHY NEWSPAPERS A refreshing roasted chicken pita pocket garnished with a tomato and corn salsa makes a cool dinner for a warm summer evening. Let the supermarket do the work. Make the fresh salsa using diced tomatoes and onions found in the produce section or at the salad bar and add defrosted frozen corn. For the Greek salad side dish, doctor up washed, ready-to-eat salad with sliced bell peppers and cucumbers from the salad bar. Add oregano to a bottled dressing for a Greek flavor and toss olives into the salad. If you have a few extra minutes, use fresh oregano. It has an aromatic and pungent flavor that will add depth to the salad. It is easy to find and worth the effort. The quickest way to use fresh herbs is to wash, spin dry and snip the leaves off with scissors. This meal contains 590 calories per serving with 16 percent of calories from fat. Wine suggestion: Try a light, fruity beaujolais. HELPFUL HINTS Fresh corn can be used instead of frozen. Cut the kernels from the corn and microwave on high 1 minute. Look for large pita bread. I find the whole-wheat bread has more texture and flavor than the plain. If you can only find small pitas, use two per serving. If your bottle of dried oregano is older than 6 months, it's time to replace it. If pressed for time, use a bottled chunky salsa instead of making the one in the recipe. COUNTDOWN Prepare tomato and corn salsa and set aside to marinate a few minutes. Make the Greek summer salad. Complete the pita pockets. ROASTED CHICKEN PITA POCKET WITH CORN AND TOMATO SALSA 1 cup frozen corn kernels 1 cup diced tomatoes 2 tablespoons diced onion 1 tablespoon diced jalapeno pepper 3 tablespoons chopped fresh cilantro 11/2 teaspoons ground cumin Salt and freshly ground pepper 1 tablespoon lime juice 2 large whole-wheat pita breads 12 ounces skinless, boneless, roasted chicken breast, cut into strips Place corn in a microwave-safe bowl and microwave on high 2 minutes to defrost. Mix in tomatoes, onion, jalapeno pepper, cilantro, cumin and salt and pepper to taste. Add lime juice and toss well. Toast pita bread in a toaster oven to warm slightly. Do not let it get crisp. Cut in half and open pockets. Spoon in half the salsa. Add the chicken and finish with the remaining salsa. Makes 2 servings. Per serving: 464 calories (10 percent from fat), 5 g fat (1 g saturated, 1.1 g monounsaturated), 96 mg cholesterol, 49.6 g protein, 59.9 g carbohydrates, 9.3 g fiber, 461 mg sodium. GREEK SUMMER SALAD 1 teaspoon dried oregano or 2 tablespoons fresh oregano leaves 2 tablespoons reduced-fat vinaigrette dressing 2 cups washed, ready-to-eat lettuce 2 cups peeled and sliced cucumbers 2 cups sliced green bell peppers 10 green or black olives Mix oregano and vinaigrette dressing in a medium-size salad bowl. Add remaining ingredients, toss with dressing. Makes 2 servings. Per serving: 126 calories (40 percent from fat), 5.6 g fat (0.7 g saturated, 1.8 g monounsaturated), 0 cholesterol, 3.7 g protein, 19 g carbohydrates, 6.9 g fiber, 313 mg sodium.