Greek Pita Chicken Salad

debbie lopez


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.


☆☆☆☆☆ 0 votes

2 large or 4 small
20 Min
No-Cook or Other



  • 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)

  • 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
  • 1/2 tsp
    onion powder
  • 1/8 tsp
    garlic powder
  • ·
    salt and pepper to taste

  • 2
    pita pockets, or 4 halfs

How to Make Greek Pita Chicken Salad


  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 :)

Printable Recipe Card

About Greek Pita Chicken Salad

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

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