Description
This Greek Salad Pita Pockets recipe combines fresh, vibrant ingredients with juicy grilled chicken to create a flavorful, healthy meal. Filled with cucumber, cherry tomatoes, red onion, feta cheese, and olives, all tossed in a simple olive oil and red wine vinegar dressing, these pita pockets make a perfect quick lunch or light dinner with Mediterranean flair.
Ingredients
Scale
Pita and Chicken
- 2 whole wheat pita pockets
- 1 cup grilled chicken, sliced
Salad
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, pitted and sliced
Dressing and Seasoning
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to prepare for cooking the chicken evenly and to achieve a nice char.
- Grill Chicken: Place the chicken on the grill and cook for about 6-7 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest briefly.
- Prepare Salad Mixture: In a mixing bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, sliced olives, olive oil, and red wine vinegar. Toss everything gently to coat the vegetables in the dressing.
- Slice Chicken: Cut the grilled chicken into strips suitable for stuffing into the pita pockets.
- Assemble Pita Pockets: Carefully open each pita pocket and stuff them generously with the salad mixture followed by the grilled chicken strips.
- Season: Sprinkle salt and pepper inside the stuffed pita pockets to taste for added flavor.
- Serve: Serve the Greek Salad Pita Pockets immediately while the chicken is warm for the best taste experience.
Notes
- Use whole wheat pita pockets for added fiber and a heartier texture.
- Grilling chicken adds a smoky flavor but you can also use rotisserie chicken for a quicker option.
- For a vegetarian option, omit chicken and add chickpeas or grilled vegetables.
- Feel free to adjust the amount of feta and olives based on your preference for saltiness.
- Leftover salad can be stored separately in the fridge for up to 2 days.
