NEXT RECIPE >

Mediterranean Chicken Sandwiches Recipe
Mediterranean Chicken Sandwiches Recipe photo by Taste of Home
Next Recipe

Mediterranean Chicken Sandwiches Recipe

Read Reviews
5 3 5
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings

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

Nutritional Facts

1 sandwich: 227 calories, 4g fat (1g saturated fat), 55mg cholesterol, 335mg sodium, 22g carbohydrate (0g sugars, 3g fiber), 26g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.

Directions

  1. 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.
  2. 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.
  3. Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon. Yield: 6 servings.
Originally published as Mediterranean Chicken Sandwiches in Light & Tasty June/July 2002, p17


Reviews for Mediterranean Chicken Sandwiches

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Psychojoe 204915
Reviewed Jun. 19, 2013

"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."

MY REVIEW
dovecanyon 85877
Reviewed Jun. 18, 2013

"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."

MY REVIEW
danid 61561
Reviewed Apr. 8, 2011

"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!!"

Loading Image