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Chicken and Pita Salad


  • 1 pita bread (6 inches), chopped
  • 1 cup frozen shelled edamame, thawed
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 teaspoons olive oil
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup shredded carrots
  • 2 medium tomatoes, chopped
  • 1/4 cup crumbled garlic and herb feta cheese
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame seeds
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1/4 teaspoon ground ginger
  • Dash pepper


  • 1. Place pita bread on a baking sheet. Bake at 350° for 8-10 minutes or until lightly toasted.
  • 2. Meanwhile, cook edamame according to package directions. In a large skillet over medium heat, cook chicken in oil until chicken juices run clear.
  • 3. In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and pita bread. In a small bowl, whisk the dressing ingredients; drizzle over salad and toss to coat. Divide among four serving plates; top with chicken. Serve immediately.

Nutrition Facts

1 each: 362 calories, 16g fat (3g saturated fat), 68mg cholesterol, 737mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 33g protein.


Average Rating: 4.75
  • scrapo
    Mar 5, 2012

    Yummy! Added some chopped red pepper. Also just used reg. feta cheese but added some Mrs. Dash & garlic to the chicken when I cooked it. I just cut up the pita into four pcs and toasted in the toaster rather than heat the whole oven for 1 pita! Worked great! This will be made again!

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