Best 9 Greek Salad Chicken Pitas Recipes
Dive into the vibrant flavors of the Mediterranean with our guide to creating the perfect "Greek Salad Chicken Pitas"! This tantalizing dish combines the freshness of a Greek salad with the delectable taste of chicken, all wrapped in a warm and fluffy pita bread. Prepare to embark on a culinary journey to Greece, where every bite will transport you to the sun-drenched shores of the Aegean Sea. Let's explore the delightful ingredients and simple steps involved in crafting this flavorful and satisfying meal that will leave your taste buds dancing with joy.
Let's cook with our recipes!
GREEK GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
GREEK SALAD PITA POCKETS WITH GRILLED CHICKEN
Upgrade dinner tonight with this easy Greek Salad Pita Pockets with Grilled Chicken recipe from Delish.com
Categories greek salad pita pockets grilled chicken recipes mediterranean recipes
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes.
- Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice.
- In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
- Stuff each pita pocket half with grilled chicken and top with Greek salad.
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
GREEK CHICKEN SALAD ON PITA CHIPS
Give your chicken salad a Greek-style makeover by mixing in some kalamata olives, sun-dried tomatoes and tangy crumbled feta.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Add chicken to a large bowl and stir in celery, olives, sundried tomatoes, and feta.
- In a small, separate bowl, whisk KRAFT Mayo and GOOD SEASONS Greek Salad Dressing Mix together.
- Add this to the chicken mixture and stir until everything is well coated. Cover and place in refrigerator for 2 hours (this helps the flavors blend together!)
- When ready to serve, remove from fridge and either place in a serving dish surrounded with pita chips or top individual pita chips with a tablespoon of chicken salad mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GREEK CHICKEN PITAS
Great little sandwiches! A nice accompaniment would be avgolemono soup, or a bowl of mixed fresh fruit. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, cheese, mayonnaise, bell pepper, onions, vinegar, and oregano together in a small mixing bowl.
- Divide among pita halves, spooning evenly among each.
- Top each pita with alfalfa sprouts and toasted walnuts.
- Serve.
GREEK SALAD PITAS
Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Nutrition Facts :
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
GYRO CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, olive oil, Grill Mates® Montreal Chicken Seasoning, full fat greek yogurt, olive oil, lemon, lemon, garlic, cucumber, kosher salt, romaine lettuce, cherry tomato, cucumber, kalamata olive, red onion, chickpeas, crumbled feta cheese, red wine vinegar, olive oil, lemon juice, McCormick® dried oregano, McCormick® Crushed Red Pepper, pita chip
Provided by Jordan Fitzpatrick
Categories Lunch
Yield 2 servings
Number Of Ingredients 23
Steps:
- Make the chicken: Preheat the grill to 350°F (180°C).
- Season the chicken all over with olive oil and Grill Mates® Montreal Chicken Seasoning.
- Place the chicken on the grill and with the lid closed, cook the chicken for 6-8 minutes on each side, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the chicken from the grill and cut into bite-size pieces.
- Make the tzatziki dressing: In a small bowl, mix together the yogurt, olive oil, lemon zest and juice, garlic, cucumber, and salt until well combined.
- Assemble the salad: Swoop the tzatziki dressing across the bottom of a large bowl. Top with the romaine, tomatoes, cucumber, olives, red onion, chickpeas, feta, and chopped chicken. Drizzle the red wine vinegar, olive oil, and lemon juice all over the salad. Garnish with McCormick® Dried Oregano, McCormick® Crushed Red Pepper, and pita chips. Serve immediately.
- Enjoy!
GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR
This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.
Provided by LifeIsGood
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
- Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
- Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
- Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
- Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
- Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
- To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!
Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overdress the salad. A little dressing goes a long way.
- Let the salad rest for a few minutes before serving. This will allow the flavors to meld together.
- Serve the salad with a side of pita bread or crackers. This will make it a more filling meal.
- Add some protein to the salad. This could be grilled chicken, shrimp, or tofu.
- Get creative with your toppings. You could add nuts, seeds, crumbled feta cheese, or Kalamata olives.
Conclusion:
Greek salad chicken pitas are a delicious and healthy meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover chicken. With a few simple ingredients, you can easily make this dish at home. So next time you are looking for a healthy and satisfying meal, give Greek salad chicken pitas a try.
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