Chicken Pita Salad

Name: Chicken Pita Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 servings (3/4 cup each).
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 zest; 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

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

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 zest
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 zest, 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.

Nutrition 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.

Originally published as Chicken Pita Salad in Country Woman April/May 2009

Reviews

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klord

Jul 20, 2013

A wonderful light dinner for a hot day!
lots_a_smiles

Jul 20, 2013

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