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Greek Salad Chicken Pita

Greek Salad Chicken Pita



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This recipe combines a medley of Mediterranean flavors with Tyson® Crispy Chicken Strips and fresh veggies - stuffed in a pita pocket and ready to go in mere minutes! Eat it on the go, or someplace where you can savor every delicious bite.

Ingredients

  • 1 Pound Tyson Crispy Chicken Strips
  • 2 cloves garlic, minced
  • ½ Teaspoon oregano
  • 1 Cup low fat plain yogurt
  • 1 Tablespoon fresh lemon juice
  • 2 cucumbers, chopped
  • salt and pepper, to taste
  • 1 Cup grape tomatoes, cut in half
  • ½ Cup Kalamata olives, pitted, cut in half
  • 1 green bell pepper, thinly sliced
  • 4 pita bread pockets, cut in half

Servings4

Calories Per Serving526

Folate equivalent (total)50µg13%

Riboflavin (B2)0.3mg14.9%


Greek Salad Chicken Pita - Recipes

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If there's one dinner that I crave time and time again, it's definitely a Greek salad. There's something about the simplicity and freshness of a tomato, cucumber, olive, and red onion salad with a heavy hand of feta that always sounds SO delicious at the end of a long day. This salad is taken to the next level with golden brown baked pita wedges and yogurt-marinated chicken breasts. A brief marinade in the yogurt helps to tenderize the protein while imparting a rich flavor throughout. If you don't feel like firing up the grill, you can always cook the chicken on a grill pan, on a cast iron, or in the oven. Whatever works for your weeknight hustle!


Recipe Summary

  • 2 cups sliced romaine lettuce
  • 1 cup chopped roasted chicken breast
  • ⅔ cup diced seeded cucumber
  • ¼ cup thinly sliced red onion
  • ¼ cup (1 ounce) crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 6 tablespoons roasted red bell pepper hummus
  • 2 (6-inch) whole wheat pitas, cut in half

Combine lettuce and next 4 ingredients in a large bowl. Add lemon juice, olive oil, salt, and pepper toss gently.

Spread 1 1/2 tablespoons hummus inside each pita half spoon salad mixture evenly into halves. Serve immediately.

To make this meal even faster, forgo rinsing, slicing, and chopping the fresh vegetables and fruit yourself. Look in the produce section for packaged torn romaine lettuce and containers of presliced red onion, prechopped cucumber, and prechopped mixed melon. Sometimes these items may be more expensive, but the trade-off is time saved from prepping and cleaning.


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So great as a quick lunch or dinner. Wouldn't change a thing.

Thanks for reminding me about Kalamata olives Laholladay! I am eating more veggies since I learned how much protein they provide. Always worried not getting enough protein and then I realized that we - as people - were first and foremost vegans. Veggies have so much protein. who knew! Suze

I can never get fresh pita where I am, they are like crisp shells that even warmed up break like crackers, so I rolled these up in flour tortillas which worked better than I expected. Otherwise followed the recipe exactly and it was delicious. Light, refreshing, crisp, flavorful and as a bonus it was just as good the next day. I might add a small dice of pickled beet next time, on individual sandwich, not stirred in, to further the Greek salad flavor. Or a mince of kalamata. Or both. Regardless, as is this is a great summer time meal when you don't want to fire up the stove and a good does of veggies never hurts!

This is one of my go-to recipes. It's great exactly as written. It may be tempting to throw in the rest of that green pepper you chopped, or onion, but don't - I have found that actually measuring the chopped veggies, and keeping to the proportions recommended in the recipe, make it excellent. It keeps well in the fridge for a few days, and is great for lunches.

Where does the 13 grams of protein come from per 1/4 of recipe? Feta has around 4 grams of protein per ounce so that would be 8 g protein? I would like to know because I am trying to get the school to make this.

i made this as a salad side (sans pita) to lamb burgers and it stole the show! great the next too after the flavors have married.

What a fabulous idea, LOVE this for summer! Just made this last night and it was really good, this is such a perfect crowd-pleaser. I will say, though, where is the oregano in this recipe? Seems a bit strange. I've made Ina Garten's Greek salad quite a few times in the past, and to be honest, this one is no where near as good as hers. Next time I'm going to go with Ina's recipe to fill pitas with. http://www.barefootcontessa.com/recipes.aspx?RecipeID=290&S=0

So simple and delicious. A wonderful meal on a summer night when everything's in season and you don't want to turn on the stove.

I added about one cup of diced Volpi Genoa salami to the mix and eased up on the salt in the dressing. Wonderful.

Good pita filling, becomes very potent in flavors if left sitting for too long. Two days max. great alternative for lunch during the week.

Really yummy! I used red pepper instead of green pepper and omitted the radishes. I ate the sandwich with garlic hummus as well. I will be making this again!

Great recipe--sprinkled some diced spanish olives on top of the filling. Coupled it with the Whole Wheat Pita Bread recipe from this same website which was amazingly easy and fun to make with my 9 year old. (We added the 4 teaspoons of wheat gluten as recommended by a previous reviewer to the pita bread recipe which made great pockets for this salad.)

Super simple, healthy and delicious. I used a yellow bell pepper instead of green, didn't have radishes so I left them out. I thought it could use more vinegar, however, and so I ended up using equal parts olive oil and vinegar.

This recipe is so simple yet really really yummy! And everyone at work commented on how good it smelled, so the second day I had to bring extra. Used champagne vinegar, otherwise followed recipe exactly.

Made the following modifications used a red pepper instead of a green pepper, didn't peel the cucumber, added 1 cup of canned, rinsed chickpeas and an extra splash of red wine vinegar for extra bite. I thought this was going to be bland but it packs quite the punch! Tastes even better when all the favors have melded in the fridge overnight.

Trader Joe's didn't have any radishes (sad face), but it was still super yum. I'm thinking about tossing in some raw asparagus slices. I used Champagne Vinegar because that's what I had on hand. Really good salad in a pita or not. Would be great with hummus and a cold Hefeweizen + lemon wedge.

Oh so easy and so delicious. It's a great use for grilled chicken too. Super easy to make and prep work is not that complicated. Will definitely make again.

My fave lunch recipe. I like it best with cilantro and extra radishes. I don't usually put it in pockets, but i bet this would be great on toasted naan.

I made this recipe for a very hungry - and very picky - film crew of 12. It was very easy to make, and everyone loved it. Unfortunately my grocer didn't have any radishes, but Iɽ imagine it didn't change the tone of the dish very much. It was so good I made a double-batch and served it as part of lunch the second day. The only problem I had was keeping the pitas from cracking open at the bottom once they were filled.

absolutely delicious! we chose to use a Marzetti balsamic vinaigrette that was absolutely incredible with the rest of the dish.

This is a wonderful recipe! Great for the lunch box and it keeps for a week. I used red peppers from a jar because of time, but will try it again with roasted peppers from the grill. I don't like radishes so omitted them and it was fine without them. My co-workers were jealous - they wanted me to make their lunch!

Total keeper! Full of flavor and super easy. My husband and I chowed it down. I used what I had onhand. Changes were: red pepper instead of green, cilantro instead of parsley, didn't have a radish, and didn't use a pita. Will try with avacodo next time!

forgot to add. I used half basil and half parlsey. bit I'm a basil lover.

Excellent. Wonderful light lunch. A bit of chopping, but easy enough. Iɽ recommend holding out the tomato until the last minute if you make it ahead of time.

Okay, I used regular tomatoes and red peppers from a jar, and then used homeade flour tortillas instead of the pita bread. BUT, this one's a keeper! It was simple and delicious. Very refreshing for the summer.


How to make Greek chicken salad

  1. Make the dressing/marinade: Combine olive oil, dried oregano, lemon juice (you can add red wine vinegar as well) and crushed garlic. Season with a generous pinch of salt and pepper.
  2. Prepare the chicken: Place boneless, skinless chicken breasts on a board in front of you. Place you hand flat on top of the chicken breast and carefully slice each breast in half, creating two thin cutlets. Pour half of the marinade over the chicken and allow to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
  3. Cook the chicken: Heat a large pan over medium-high heat. Add the chicken and cook until cooked through and golden brown on both sides. Remove from the pan and allow to rest before slicing.
  4. Assemble the salad: In a large bowl or platter, add lettuce, halved cherry tomatoes, sliced cucumber and avocado and Kalamata olives (you can add thinly sliced red onion and chunks of bell pepper too) then add the chicken and pour over the dressing.


Greek Chicken Pitas and a Greek Food Feast

Somehow a low key girls’ night turned into a Greek Food Feast and a Mamma Mia watch party. I made this Greek Chicken Pitas recipe, and a Shopka Salad. I ordered everything else to create this super easy party.

I wanted to host my friends, but I also wanted it to be easy. Luckily, Chicago’s Greek Town has lots of excellent Greek restaurants, and Postmates will deliver to my home. So instead of making everything, I just make the bare essentials. I cooked up Greek Chicken marinated in yogurt, lemon, and spices. Then I made a Shopska Salad – a tomato, cucumber, and feta salad that is popular throughout the Balkans.

The rest of our menu was ordered from Greek Islands in Greek Town and Trader Joes. I really wanted the best pitas possible, so I ordered a dozen pitas (for 45 cents each), plus tzatziki, hummus, and other dips from Greek Islands. I got Spanakopita and a 5 Cheese Greek Spiral at Trader Joes.

Everything came together to create an impressive feast, even though I only spent an hour cooking! This Greek Chicken is so easy to prepare – the secret is to let the chicken marinate for at least 3 hours – but ideally overnight. To cook the chicken, I quickly seared it, and then covered the skillet, turned the heat all the way down and let it cook for another 10 minutes. This method is the best way to make super tender chicken.

I cooked the Greek Chicken before my friends arrived and set it aside in the fridge along with all of the excess cooking juices. Once my friends arrived I just heated up the chicken in the oven. I think that letting the chicken rest in the juice made it even more tender.

I poured all of the dips into small bowls and served them along with the Greek Chicken, Shopska Salad, crumbled feta, and warm pita bread. Then everyone got to assemble their own chicken pitas with all of their favorite toppings.

I recommend piling a scoop of Greek Chicken, some Shopska Salad, and a big scoop of tzatziki on top of a pita. It is a perfect combination.

I hope that you appreciate the film Mamma Mia as much as I do. It’s campy. The dancing is nothing short of ridiculous. And poor Pierce Brosnan can’t sing to save his life. But! It’s oh so much fun. The setting – the Greek Island of Skopelos (in the movie they used the made up name of Kalokairi and this is an indication of how much sense the movie makes) is paradise and you will feel like you have been transported from your couch. The costumes at the end credits are reason enough to watch it. Mamma Mia is an ideal movie to watch with friends while sipping Aperol Spritzes and giggling.

We had so much fun that we are already planning our next themed dinner and a movie. It was such a fun way to host friends and using store-bought products and delivery took the pressure off.

Pro tip – if you want to prevent the pita from falling apart while you eat it, wrap the bottom with foil.


Greek Chicken Pitas

Tonight’s pitas feature chicken dressed with a bright, aromatic combination of lemon juice, garlic, and fresh oregano. The chicken gets cooling contrast from cucumber dressed in seasoned yogurt—an homage to tzatziki, a classic Greek yogurt sauce. For our side, we’re serving a vibrant pasta salad made with orzo tossed with mint, more cucumber, and a briny duo of Kalamata olives and feta cheese.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the oregano leaves off the stems discard the stems. Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Peel the cucumber, leaving alternating strips of skin intact. Medium dice the cucumber. Pick the mint leaves off the stems discard the stems. Smash the olives with the flat side of your knife remove and discard the pits, then roughly chop.

Pat the chicken dry with paper towels season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board. Wipe out the pan. To make the dressing, in a large bowl, combine the oregano, up to half the garlic paste, the juice of 2 lemon wedges, and a drizzle of olive oil season with salt and pepper. When cool enough to handle, roughly chop the cooked chicken. Add to the bowl of dressing toss to coat. Season with salt and pepper to taste.

While the chicken cooks, add the pasta to the pot of boiling water. Cook 7 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and return to the pot.

While the pasta cooks, in a medium bowl, combine the yogurt, half the cucumber, half the mint (tearing the leaves just before adding), the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste.

Heat the same, dry pan on medium-high until hot. Working 1 at a time, add the pitas and warm 30 seconds to 1 minute per side, or until heated through and pliable. Transfer to a cutting board and cut in half carefully open the pockets.

To the pot of cooked pasta, add the olives, cheese, remaining cucumber, remaining mint (tearing the leaves just before adding), and a drizzle of olive oil. Season with salt and pepper. Stir to combine season with salt and pepper to taste. Transfer to a serving dish. Evenly fill the halved pitas with the dressed cucumber and dressed chicken. Divide between 2 dishes. Serve with the pasta salad on the side. Enjoy!

Tips from Home Chefs

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Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the oregano leaves off the stems discard the stems. Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Peel the cucumber, leaving alternating strips of skin intact. Medium dice the cucumber. Pick the mint leaves off the stems discard the stems. Smash the olives with the flat side of your knife remove and discard the pits, then roughly chop.

Pat the chicken dry with paper towels season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board. Wipe out the pan. To make the dressing, in a large bowl, combine the oregano, up to half the garlic paste, the juice of 2 lemon wedges, and a drizzle of olive oil season with salt and pepper. When cool enough to handle, roughly chop the cooked chicken. Add to the bowl of dressing toss to coat. Season with salt and pepper to taste.

While the chicken cooks, add the pasta to the pot of boiling water. Cook 7 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and return to the pot.

While the pasta cooks, in a medium bowl, combine the yogurt, half the cucumber, half the mint (tearing the leaves just before adding), the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste.

Heat the same, dry pan on medium-high until hot. Working 1 at a time, add the pitas and warm 30 seconds to 1 minute per side, or until heated through and pliable. Transfer to a cutting board and cut in half carefully open the pockets.

To the pot of cooked pasta, add the olives, cheese, remaining cucumber, remaining mint (tearing the leaves just before adding), and a drizzle of olive oil. Season with salt and pepper. Stir to combine season with salt and pepper to taste. Transfer to a serving dish. Evenly fill the halved pitas with the dressed cucumber and dressed chicken. Divide between 2 dishes. Serve with the pasta salad on the side. Enjoy!


How to make Greek Chicken Bites

This recipe could not be easier- just marinate the chicken and cook in a skillet, then deglaze! Easy peasy. Here are the details.

  1. First, mix the marinade. Olive oil, lemon juice and zest, dried oregano, salt, and pepper. Stir until salt is dissolved.
  2. Then, marinate the chicken. Pour the marinade over the chicken in an airtight container (or toss the chicken with the marinade in the same bowl and cover with plastic wrap). I recommend marinating for at least 20 minutes and up to 24 hours but if you&rsquore in a hurry you can skip it altogether.
  3. Heat a heavy skillet until very hot. I used cast iron, which takes a few minutes to heat up. You want it to be super hot to get a good sear and browning on the chicken, which not only makes it look pretty but develops a ton of flavor.
  4. Sear the chicken on both sides for about 5 minutes, or until it&rsquos cooked through to 165 degrees F (or cut into a piece to make sure it&rsquos not pink anymore).
  5. Finally, pour a little white wine in the skillet and use a wooden spoon or spatula to scrape up any browned bits from the bottom. Stir to coat the chicken in all the good stuff, until most of the liquid from the wine has evaporated.

Mediterranean Chicken Pita Tacos Recipe

There’s just something I love about freshly chopped veggies paired with grilled chicken and a lime-y sauce. This Mediterranean Chicken Pita Tacos Recipe is easily thrown together in a matter of minutes, making them the perfect weeknight meal.

How to make pita tacos:

These tacos are incredibly simple to make. While we think they taste best made with a pita, you can easily substitute it for flour or corn tortillas.

The recipe starts with grilled chicken, diced. We usually use a pre-made grilled chicken (you can find it in the frozen section), but you could use rotisserie chicken or leftovers, too.

In a small bowl, toss the chicken with diced tomatoes, cucumber, and red onion. To make sure you get even, quick cuts, you’ll want to use a sharp knife (the better quality of knife, the better the cuts will be).

Toss the vegetables and chicken with red wine vinaigrette and set aside. Next, you’ll want to make the lime crema.

How to make lime crema:

The topping on these pita tacos is what seals the deal. Just a few simple ingredients combined make the perfect sauce to finish them off. In a small bowl, mix together:

  • 1/2 cup plain greek yogurt
  • zest of one lime
  • juice of one lime
  • 1/4 teaspoon salt

It’s perfectly tart, with just the right amount of citrus tang. You can use lime juice, but we think the flavor is a lot better when you use a fresh lime for zest and for the juice.

Evenly spread the chicken and vegetable mixture over each pita (we prefer whole wheat pitas), and then top each one with crumbled feta cheese, chopped cilantro, and the lime crema.