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Greek Slaw and Chicken Pitas

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 15 mins
Total time 15 mins
Yield

Serves 4 (serving size: 2 stuffed pita halves)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.