Greek Slaw and Chicken Pitas

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Greek Slaw and Chicken Pitas Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Salads are a favorite lunch option for the Andersons, and Katie is particularly fond of Greek salads. This quick-to-assemble sandwich is basically a salad in a pita, one that's full of crunchy lemon-feta Greek slaw and filling, convenient rotisserie chicken.

Serves 4 (serving size: 2 stuffed pita halves)


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2 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3 cups very thinly sliced green cabbage
1/2 cup thinly sliced green onions
2 ounces feta cheese, crumbled (about 1/2 cup)
8 ounces skinless, boneless rotisserie chicken breast, thinly sliced
4 ounces skinless, boneless rotisserie chicken thigh, thinly sliced
4 (6-inch) whole-wheat pitas, cut in half


Hands-on: 15 Minutes
Total: 15 Minutes

1. Combine first 4 ingredients in a medium bowl, stirring well. Add cabbage, onions, and cheese; toss well to combine.

2. Divide chicken evenly among pita halves; spoon about 1/2 cup slaw into each pita half.

Created date

December 2015

Nutritional Information

Calories 384
Fat 13.5 g
Satfat 3.8 g
Monofat 6.2 g
Polyfat 2.3 g
Protein 32 g
Carbohydrate 36 g
Fiber 5 g
Cholesterol 100 mg
Iron 3 mg
Sodium 712 mg
Calcium 154 mg
Sugars 4 g
Est. Added Sugars 1 g