Greek Chicken Salad Pita



4 servings (serving size: 1 pita half)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 5 Minutes
Other: 15 Minutes

Nutritional Information

Calories 207
Fat 7.7 g
Satfat 2.1 g
Protein 22.8 g
Carbohydrate 11.5 g
Cholesterol 56 mg
Iron 1.5 mg
Sodium 652 mg
Caloriesfromfat 33 %
Fiber 1.7 g
Calcium 59 mg


12 ounces skinless, boneless chicken breast tenders
1 teaspoon no-salt-added Greek seasoning (such as Cavender's)
4 teaspoons olive oil, divided
Cooking spray
1 (7-ounce) jar sliced roasted red bell peppers, drained
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 whole wheat pita bread rounds, cut in half crosswise
4 romaine lettuce leaves
2/3 cup thinly sliced cucumber
3 tablespoons crumbled feta cheese


Sprinkle chicken with Greek seasoning.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until lightly browned.

Combine chicken and roasted bell peppers in a medium bowl.

Combine 1 tablespoon oil, lemon rind, and next 4 ingredients in a small bowl. Pour marinade over chicken mixture; toss gently. Let stand 15 minutes.

Line each pita half with 1 lettuce leaf and cucumber slices. Carefully fill each pita pocket with 1/2 cup chicken mixture. Sprinkle evenly with feta cheese.