Greek Chicken Tacos

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

Crisp lettuce cups offer a light, refreshing spin to this Greek salad-inspired taco, but feel free to use warm flour tortillas or pitas instead.

Yield: Makes 6 servings
Recipe from Southern Living

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Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes


  • 1/2 pt. grape tomatoes, quartered
  • 4 ounces feta cheese, crumbled
  • 1/2 English cucumber, chopped
  • 1/2 cup green olives, chopped
  • 1/3 cup thinly sliced red onion
  • 3 pepperoncini salad peppers, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, pressed
  • 1/2 teaspoon kosher salt
  • 3 cups shredded deli-roasted chicken
  • 12 butter or romaine lettuce leaves


  1. Stir together quartered grape tomatoes, feta cheese, cucumber, olives, onion, chopped pepperoncini salad peppers, parsley, lemon juice, olive oil, garlic, and kosher salt. Place 1/4 cup chicken in each of 12 lettuce leaves; add tomato mixture.
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