Chicken Pita Salad Recipe
Chicken Pita Salad Recipe photo by Taste of Home

Chicken Pita Salad Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 16 servings


  • 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

Nutritional 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.


  1. 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.
  2. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, oregano, garlic, lemon peel, sugar, salt and pepper.
  3. In a large bowl, combine the chicken, garbanzo beans, cucumber, tomatoes and onion. Stir in pita triangles. Drizzle with dressing and toss to coat.
  4. Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with cheese. Yield: 16 servings (3/4 cup each).
Originally published as Chicken Pita Salad in Country Woman April/May 2009, p32

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Reviewed Jul. 20, 2013

"A wonderful light dinner for a hot day!"

Reviewed Jul. 20, 2013

"Instead of toasting the pitas, I split them & stuffed them with the salad! Delicious!"

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