Mediterranean Chicken Sandwiches Recipe

5 3 5
Mediterranean Chicken Sandwiches Recipe
Mediterranean Chicken Sandwiches Recipe photo by Taste of Home
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

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 or canola 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
  • 3 whole wheat pita breads, halved, warmed
  • 6 lettuce leaves

Directions

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.
In a bowl, combine the chicken, tomatoes, cucumber and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, oregano, mint and salt; shake well. Pour over chicken mixture; toss gently. 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

Nutritional Facts

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

  • 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 or canola 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
  • 3 whole wheat pita breads, halved, warmed
  • 6 lettuce leaves
  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 bowl, combine the chicken, tomatoes, cucumber and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, oregano, mint and salt; shake well. Pour over chicken mixture; toss gently. 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

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Reviews forMediterranean Chicken Sandwiches

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Psychojoe User ID: 1708527 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 User ID: 6559068 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 User ID: 5870512 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!!"

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