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Mediterranean Chicken Sandwiches Recipe

Mediterranean Chicken Sandwiches Recipe photo by Taste of Home

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I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. —Marcia Fuller, Sheridan, Montana

This recipe is:

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Diabetic Friendly

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Mediterranean Chicken Sandwiches Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 medium tomatoes, seeded and chopped
1/2 cup sliced quartered seeded cucumber
1/2 cup sliced sweet onion
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
1/4 teaspoon salt
6 whole wheat pita pocket halves, warmed
6 lettuce leaves

Directions

In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly.
In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon. Yield: 6 servings.

Nutritional Analysis: One serving (1 filled pita half) equals 227 calories, 4 g fat (1 g saturated fat), 55 mg cholesterol, 335 mg sodium, 22 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Mediterranean Chicken Sandwiches in Light & Tasty June/July 2002, p17

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Reviews for Mediterranean Chicken Sandwiches

Mediterranean Chicken Sandwiches

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Reviewed on Jun. 19, 2013 by Psychojoe

I made this last night and my husband asked for more! I cooked the chicken on my stove-top "grill" and was glad to have another use for the mint in my yard. We'll be having this again soon.

Reviewed on Jun. 18, 2013 by dovecanyon

This is a great chicken salad- I use fresh basil from my garden instead of the mint, and use equal parts vinegar & oil. I agree it is best in pita bread, or used to stuff fresh tomatoes or bell peppers for a nice luncheon presentation.

Reviewed on Apr. 08, 2011 by danid

Ohhhh this was sooo good. A nice light and refreshing chicken salad. I absolutely loved this recipe. I picked up a Rotisserie Chicken at the market, so I was able to skip the first step!!