greek pita chicken salad
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.
prep time
20 Min
cook time
method
No-Cook or Other
yield
2 large or 4 small
Ingredients
- FILLING
- 1 cup cooked chicken, diced (leftovers from another meal)
- 1 cup apples, golden delicious, diced (1/2 large apple)
- 1/3 cup walnuts, chopped (scant 1/3 cup)
- 1/3 cup dried figs, chopped (heaping 1/3 cup)
- DRESSING
- 1/2 cup plain greek yogurt
- 2 tablespoons crumbled feta cheese (used the small crumbled bits)
- 1 tablespoon lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- - salt and pepper to taste
- PITA POCKETS
- 2 - pita pockets, or 4 halfs
How To Make greek pita chicken salad
-
Step 1In small bowl mix all dressing ingredients and set aside.
-
Step 2In another bowl mix all filling ingredients add dressing to filling and mix.
-
Step 3Stuff 4 pita half's with equal amounts of filling. Hope you enjoy :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Keyword:
#pita
Ingredient:
Chicken
Method:
No-Cook or Other
Culture:
Greek
Category:
Sandwiches
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