Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Chicken Pita Salad

I make this refreshing dish to take to family get-togethers. Its great Greek flavors and crispy chewiness guarantee it will be gone in a blink. —Catherine Slussler, Tomball, Texas

16 ServingsPrep: 30 min. + chilling

Ingredients

3 pita breads (6 inches)
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
2 teaspoons grated lemon peel
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cooked chicken
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 English cucumber, halved and sliced
1 pint cherry tomatoes, halved
1 small red onion, quartered and sliced
1/2 cup crumbled feta cheese

Directions

Cut each pita bread into eight triangles; split in half. Place on a
baking sheet. Bake at 350° for 10-12 minutes or until lightly
toasted.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice,
oregano, garlic, lemon peel, sugar, salt and pepper.

2 of 2

Chicken Pita Salad (continued)

Directions (continued)

In a large bowl, combine the chicken, garbanzo beans, cucumber,
tomatoes and onion. Stir in pita triangles. Drizzle with dressing
and toss to coat.
Cover and refrigerate for at least 30 minutes. Just before serving,
sprinkle with cheese. Yield: 16 servings.

Nutrition Facts: 3/4 cup equals 141 calories, 6 g fat (1 g saturated fat), 17 mg cholesterol, 294 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.