Recipe

Greek Chicken Salad Pitas

Tzatziki is a traditional yogurt and dill sauce made to accompany grilled meats and pita. Using it here in place of mayonnaise both freshens the taste of the chicken salad and lightens the calories. This Greek Chicken Salad recipe can easily be made ahead, and makes a wonderful lunch or light dinner. Serve the filled pockets alongside additional hummus and vegetables, Greek salad, or sweet potato chips. Or, serve a scoop of Greek Chicken Salad over salad greens and top with feta cheese, a drizzle of balsamic vinegar, and a few crushed pita chips.

Yield :   Makes 6 pita halves

Hands-on time :   15 minutes or less

Ingredients

  • ½ cup plain Greek yogurt
  • 1 cup grated cucumber
  • ½ cup chopped dill
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 rotisserie chicken, deboned and shredded, or 2 pre-cooked chicken breasts, shredded (1-1½ pounds)
  • 1 bell pepper, diced
  • ½ cup chopped kalamata olives
  • ¼ cup diced red onion
  • 3 pita rounds
  • ¾ cup hummus (any flavor)
  • 1 cucumber, thinly sliced
  • 2 handfuls pre-washed salad greens
  • ½ cup crumbled feta cheese

Instructions

  • Mix yogurt, cucumber, dill, salt, and pepper together in a large bowl. Stir until smooth.
  • Add chicken and mix to thoroughly coat. Mix in peppers, olives, and red onion; set aside.
  • Cut each pita in half and split open the cut end. Spread 2 Tbsp hummus in each pita half. Evenly divide greens, cucumber slices, and feta among the halves.
  • Scoop ½ cup chicken salad into each pocket and serve.

Shopping List

  • 4 oz Greek yogurt
  • 1 rotisserie chicken or 2 pre-cooked chicken breasts (1-1½ pounds)
  • 4 oz kalamata olives
  • 1 red onion
  • 3 pita rounds
  • 6 oz hummus (any flavor)
  • Pre-washed salad greens
  • 4 oz crumbled feta cheese

Pantry Staples

  • Kosher salt
  • Black pepper

Garden Harvest

  • Cucumber
  • Bell pepper
  • Dill

 

Recipe by Sarah Ward.