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, adapted from Alison Lewis’s 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, substitute chopped, cooked shrimp for the poultry. Use whole wheat pita bread, if you can find it.
Ingredients
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 2-1/2 cups cooked chicken, chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 3 tablespoons Kalamata olives, pitted and sliced
- 3 tablespoons red onion, diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons flat-leaf parsley, chopped
- 4 pitas with pockets (6- to 8-inch)
- 4 leaves lettuce
- 8 thin slices tomato (optional)
Instructions
- 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.
Servings: 4
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