Grilled Chicken Pita Salad

  • ReneePech Posted: 03/23/10
    Worthy of a Special Occasion

    This was a yummy, fast dinner! I did make some changes, but I don't think it altered the "soul" of the recipe. First, I used leftover rotisserie chicken instead of grilling the chicken, baby spinach instead of arugula, and we layered the salad then added the dressing. The dressing was so tasty with the fresh oregano. We will be making this again, especially when we fire up the grill this summer.

  • austinmorris11 Posted: 06/11/10
    Worthy of a Special Occasion

    This was tasty and refreshing. I used fresh pitas heated on the grill and cut into bite-sized pieces. I didn't have the asparagus, but the salad was still great. We'll be having this dish a lot this summer.

  • radiantstar Posted: 06/14/10
    Worthy of a Special Occasion

    This was an easy weekday meal to make. It was so flavorful and colorful! I used spinach instead of arugula and it was still delicious!

  • Michelle57 Posted: 04/18/10
    Worthy of a Special Occasion

    Made this just after receiving April 2010 issue, it looked soooo good on the cover. Excellent!!!!!! Only change I made was to use baby lettuce instead of arugula and feta flavored with lemon and oregano (2 ingredients in dressing as well). This is now a quick salad favorite for me, perfect for summer.

  • kkos11 Posted: 04/21/10
    Worthy of a Special Occasion

    I've made this recipe several times since first reading it in Sunset. I often use leftover rotisserie chicken. Don't change a thing. Delicious, easy...just what I'm looking for in a weekday meal

  • skoc50 Posted: 01/13/11
    Worthy of a Special Occasion

    I don't think I've ever enjoyed a salad as much as I have this one. I made it practically daily this past summer. On occasion, I used mixed greens instead of the arugula, but I really think arugula is a key ingredient in this salad. I leave out the olives only because they're just not my thing. I just couldn't improve on this in any way. Love it!!

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