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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    16 servings (3/4 cup each)


  • 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


  • 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.
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Average Rating:
  • 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!