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.
yield
2 large or 4 small
prep time
20 Min
method
No-Cook or Other
Ingredients For greek pita chicken salad
- FILLING
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1 ccooked chicken, diced (leftovers from another meal)
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1 capples, golden delicious, diced (1/2 large apple)
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1/3 cwalnuts, chopped (scant 1/3 cup)
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1/3 cdried figs, chopped (heaping 1/3 cup)
- DRESSING
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1/2 cplain greek yogurt
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2 Tbspcrumbled feta cheese (used the small crumbled bits)
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1 Tbsplemon juice
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1 Tbspfresh rosemary, chopped
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1 tspdijon mustard
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1/2 tsphoney
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1/2 tsponion powder
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1/8 tspgarlic powder
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salt and pepper to taste
- PITA POCKETS
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2pita pockets, or 4 halfs
How To Make greek pita chicken salad
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1In small bowl mix all dressing ingredients and set aside.
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2In another bowl mix all filling ingredients add dressing to filling and mix.
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3Stuff 4 pita half's with equal amounts of filling. Hope you enjoy :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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