Greek Chicken Salad in Pita Pockets

  • Yield servings


1 pound chicken tenderloins or breasts
1 cup Greek dressing
1/2 cup red onion, chopped
2 scallions, chopped
1 medium cucumber, peeled, seeded, and chopped
1 cup grape or cherry tomatoes, halved
1 large clove garlic, chopped
8 ounces feta cheese, crumbled
12 ounces plain yogurt
1 tablespoon dried oregano
5 1/2 tablespoons fresh dill
1 tablespoon fresh parsley
Juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup kalamata olives, pitted and rough chopped (optional)
Pita pockets


  1. Marinate chicken in Greek dressing for at least 1 hour. Saute chicken until cooked through, and golden brown. Set aside to cool. In a large bowl, combine red onion, scallions, cucumber, and feta cheese. Cut chicken into 1 inch pieces and add to vegetables.
  2. In a small bowl, combine yogurt, garlic, oregano, dill, lemon juice, and salt and pepper. Mix thoroughly. Add dressing to vegetables and chicken, and toss well. Refrigerate for at least 1 to 2 hours.
  3. Serve in pita pockets or over a bed of mixed greens. Garnish with parsley and olives



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