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Chicken Pita Salad

 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 (3/4 cup each).
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.