Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light January 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium bowl, stirring well. Add cabbage, onions, and cheese; toss well to combine.

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  • Divide chicken evenly among pita halves; spoon about 1/2 cup slaw into each pita half.

Nutrition Facts

384 calories; fat 13.5g; saturated fat 3.8g; mono fat 6.2g; poly fat 2.3g; protein 32g; carbohydrates 36g; fiber 5g; cholesterol 100mg; iron 3mg; sodium 712mg; calcium 154mg; sugars 4g; added sugar 1g.
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