Chicken Pita Salad Recipe

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

Read Reviews
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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
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 (3/4 cup each).
Originally published as Chicken Pita Salad in Country Woman April/May 2009, p32

Nutritional Facts

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

  • 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
  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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Reviews forChicken Pita Salad

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MY REVIEW
klord User ID: 4531841 183836
Reviewed Jul. 20, 2013

"A wonderful light dinner for a hot day!"

MY REVIEW
[email protected] User ID: 6501613 179567
Reviewed Jul. 20, 2013

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

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