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
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
Reviews
A wonderful light dinner for a hot day!
Instead of toasting the pitas, I split them & stuffed them with the salad! Delicious!