Greek Chicken Salad Pita

Yield: 4 servings (serving size: 1 pita half)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 7.7g
  • Saturated fat: 2.1g
  • Protein: 22.8g
  • Carbohydrate: 11.5g
  • Cholesterol: 56mg
  • Iron: 1.5mg
  • Sodium: 652mg
  • Calories from fat: 33%
  • Fiber: 1.7g
  • Calcium: 59mg


  • 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


  1. Sprinkle chicken with Greek seasoning.
  2. 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.
  3. Combine chicken and roasted bell peppers in a medium bowl.
  4. 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.
  5. 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.
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