Pita Salad with Cucumber, Fennel, and Chicken

Pita Salad with Cucumber, Fennel, and ChickenRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 257
Fat 11.6 g
Satfat 1.8 g
Monofat 7.9 g
Polyfat 1.4 g
Protein 15.6 g
Carbohydrate 23.3 g
Fiber 2.7 g
Cholesterol 30 mg
Iron 2.7 mg
Sodium 429 mg
Calcium 68 mg


2 (6-inch) pitas
2 cups thinly sliced fennel bulb
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped fresh flat-leaf parsley
1/4 cup vertically sliced red onion
1/2 English cucumber, halved lengthwise and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon chopped fresh oregano
3 tablespoons extra-virgin olive oil


1. Preheat oven to 350°.

2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

3. Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.