Greek Chicken Salad Pita with Lemon Vinaigrette

When chicken salad comes to mind, I always think of a mayonnaise-bound concoction (not that I don’t enjoy that). But this chicken salad recipe, from Alison Lewis’s new book 400 Best Sandwich Recipes (Robert Rose) updates an old favorite with a fresh, bright-flavored, colorful spin. There’s no added salt in this recipe, because the feta and Kalamata olives add plenty of salty kick. If you don’t want to buy a whole jar of olives, look for Kalamatas that you can purchase by the pound at the supermarket salad bar, olive bar or deli case. Lewis recommends using leftover grilled chicken or rotisserie chicken. Or, to change it up, sub chopped, cooked shrimp for the poultry. Use whole wheat pita bread, if you can find it.

greek-chicken-salad

1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
2-1/2 cups chopped cooked chicken
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 tablespoons sliced pitted Kalamata olives
3 tablespoons diced red onion
1/4 cup crumbled feta cheese
2 tablespoons chopped flat-leaf (Italian) parsley
4 (6- to 8-inch) pitas with pockets
4 lettuce leaves
8 thin slices tomato (optional)

Whisk together the first 4 ingredients in a small bowl.

Combine chicken, bell peppers, olives and onion in a large bowl. Add feta and parsley, and toss gently. Add dressing, and toss to coat.

Place pitas on a work surface. Tuck 1 lettuce leaf into each pita. Spoon chicken salad equally into pita pockets. Add tomatoes, if using.

Notes: Adapted from 400 Best Sandwich Recipes (Robert Rose).

Serves 4

 

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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