Greek Chicken Salad Sandwiches
- Yield 4 servings
Young chefs will love helping you make this tasty recipe.
- 1/2 cup peeled, seeded, and diced (1/2-inch) cucumber
- 1/4 teaspoon kosher salt
- 1 cup diced (1/2-inch) cooked chicken
- 1/2 cup crubled feta cheese
- 1/4 cup chopped kalamata olives
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon dried basil
- -- Kosher salt and ground black pepper
- 4 small pita breads or 2 regular-size ones
- Combine the cucumber and salt in a mesh sieve (AKA wire-mesh strainer) over a bowl or the sink and let sit for about 10 minutes. (Cucumbers are watery, so this step allows them to release some of their liquid. You can skip this step if you plan to eat the salad right away).
- Meanwhile, combine the chicken, feta cheese, and olives in a medium bowl. Set aside.
- Press gently on the cucumbers to remove any excess water, and shake the seive. Then, pour the cucumbers into the bowl with the chicken mixture. Stir to combine. Pour the olive oil dressing over the mixture and stir well. Season with salt and pepper to taste. Let stand for a minute or 2 before serving.
- Cut the pita bread into two half-moons. Divide the chicken salad evenly among the halves. If using small pita breads, 2 halves is a serving. For regular-size pitas, one-half is a serving.
Recipe reprinted with permission from Liz Weiss and Janice Bissex’s No Whine with Dinner (Melrose, Mass.: M3 Press, 2011).