Greek Pita Chicken Salad

debbie lopez

By
@Debbwl

This recipe is the result of a Greek pita cooking challenge.

The secret of making this so quick is to use leftover diced chicken. I like to serve a store bought rotisserie chicken one evening, then dice up the leftover for a quick meal the next day.

When making this make sure you dice your apple as chunks will not work and tip two is to use very fine bits of feta so that it blends into the dressing.
One last tip used kitchen scissors to just quickly snip the fresh rosemary into little bits.

Really hope you enjoy this as much as my DH did.


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Serves:

2 large or 4 small

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

FILLING

1 c
cooked chicken, diced (leftovers from another meal)
1 c
apples, golden delicious, diced (1/2 large apple)
1/3 c
walnuts, chopped (scant 1/3 cup)
1/3 c
dried figs, chopped (heaping 1/3 cup)

DRESSING

1/2 c
plain greek yogurt
2 Tbsp
crumbled feta cheese (used the small crumbled bits)
1 Tbsp
lemon juice
1 Tbsp
fresh rosemary, chopped
1 tsp
dijon mustard
1/2 tsp
honey
1/2 tsp
onion powder
1/8 tsp
garlic powder
salt and pepper to taste

PITA POCKETS

2
pita pockets, or 4 halfs

Directions Step-By-Step

1
In small bowl mix all dressing ingredients and set aside.
2
In another bowl mix all filling ingredients add dressing to filling and mix.
3
Stuff 4 pita half's with equal amounts of filling.
Hope you enjoy :)

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: Greek
Other Tag: Quick & Easy
Hashtag: #pita