Greek Salad Chicken Pitas Recipes

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GREEK SALAD PITA POCKETS WITH GRILLED CHICKEN



Greek Salad Pita Pockets with Grilled Chicken image

Upgrade dinner tonight with this easy Greek Salad Pita Pockets with Grilled Chicken recipe from Delish.com

Categories     greek salad     pita pockets     grilled chicken recipes     mediterranean recipes

Time 25m

Yield 4

Number Of Ingredients 16

1 lb. chicken breast cutlets
Juice of 1/2 lemon (2 tbsp.)
6 tbsp. extra-virgin olive oil, divided
1 tsp. dried oregano
3 small garlic cloves, minced, divided
kosher salt
Black pepper
1 cucumber, seeded, quartered, and thinly sliced
1/2 pt. yellow grape tomatoes, halved lengthwise (3/4 cup)
1/2 pt. red grape tomatoes, halved lengthwise (3/4 cup)
1/2 red onion, thinly sliced into half moons (3/4 cup)
1/2 c. crumbled feta
1/4 c. chopped fresh mint (or parsley_
1/4 c. pitted Kalamata olives, halved (optional)
2 tbsp. red wine vinegar
4 whole-wheat pitas, halved and lightly toasted

Steps:

  • Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes.
  • Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice.
  • In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
  • Stuff each pita pocket half with grilled chicken and top with Greek salad.

GREEK GRILLED CHICKEN PITAS



Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

  • Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

GREEK CHICKEN PITAS



Greek Chicken Pitas image

Greek Chicken Pitas made with chicken marinated in yogurt, lemon, and spices and topped with cucumber, tomato, feta, and tzatziki sauce.

Provided by Kit

Categories     dinner

Time 3h30m

Number Of Ingredients 14

2 pounds of Boneless Skinless Chicken Breast
1 cup plain Greek Yogurt
4 tablespoons Olive Oil
3 tablespoons Lemon Juice
2 tablespoons finely chopped Red Onion
1 tb Italian Parsley
1 tb Red Wine Vinegar
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Pepper
Pita Bread
Cucumbers Tomatoes
Feta
Tzatziki Sauce

Steps:

  • Dice the chicken into one inch pieces. In a medium bowl, whisk the yogurt, 2 tablespoons olive oil, lemon juice, red onion, parsley, red wine vinegar, paprika, salt, and pepper together. Stir in the chicken, evenly coating it, then cover the bowl and place the chicken in the fridge to marinate. Let the chicken marinate for at least 3 hours, and ideally overnight. When you are ready to cook the chicken, heat a skillet over high heat. Drizzle enough olive oil into the pan to just coat it. Then add the pieces of chicken one by one so that any excess marinade falls off. Loosely fill the skillet, and as soon as the chicken has lightly browned, flip it over, place the lid on the skillet, and reduce the heat to as low as it will go. Let the chicken cook for 10 minutes. Repeat this process until all of the chicken has cooked. Serve the chicken with pita bread, tomatoes, cucumber, red onion, feta, and tzatziki.

GREEK CHICKEN IN A PITA



Greek Chicken in a Pita image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 14

Juice of a lime or lemon
2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets

Steps:

  • In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
  • In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

GREEK CHICKEN SALAD



Greek chicken salad image

Juicy grilled Greek chicken salad with avocado and Kalamata olives is a delicious, healthy and easy lunch or dinner recipe.

Provided by Alida Ryder

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 14

½ cup olive oil
½ cup freshly squeezed lemon juice
1-2 garlic cloves (crushed (amount depends on how strong the cloves are you are using))
2 tsp dried oregano
2 tbsp red wine vinegar ((optional))
2 tsp salt
1 tsp pepper
4 chicken breasts (halved to create two thin cutlets)
lettuce
2 cups cherry tomatoes (halved)
1 large cucumber (sliced)
1-2 avocados (sliced)
1 cup Kalamata olives
1 cup cubed Feta cheese

Steps:

  • Whisk together all the marinade ingredients.
  • Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
  • Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
  • Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
  • Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.

Nutrition Facts : Calories 414 kcal, Carbohydrate 14 g, Protein 31 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 97 mg, Sodium 2147 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

CHICKEN SOUVLAKI PITAS



Chicken Souvlaki Pitas image

These chicken souvlaki pitas are a favorite at our house, especially in summer. With just a few ingredients and a grill, we can enjoy a gourmet-style Greek dinner that's a snap to put together. Of course, a simple Greek salad on the side is a nice addition. - Becky A. Drees, Pittsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

4 medium lemons, divided
4 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
12 pita pocket halves
1 carton (8 ounces) refrigerated tzatziki sauce
Optional toppings: Chopped tomatoes, sliced cucumber and sliced red onion

Steps:

  • Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

Nutrition Facts : Calories 369 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 462mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

CHICKEN PITAS



Chicken Pitas image

There's no need to order takeout next time you're craving Greek food. These grilled Chicken Pitas are restaurant quality and easy to make at home!

Provided by Valerie Brunmeier

Categories     Main Course

Time 2h44m

Number Of Ingredients 32

1 tablespoon dried oregano
2 teaspoons dried dill
2 teaspoons granulated garlic or garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon onion powder
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
4 tablespoons olive oil
1 lemon (juiced)
2 pounds boneless skinless chicken breast
2½ cups well chopped romaine
1½ cups halved grape or cherry tomatoes (I used a mix of red and yellow - so pretty)
1 cup diced English cucumber
½ cup diced red or yellow bell pepper
½ cup pitted and sliced kalamata olives
¼ cup diced red onion
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
sea salt (to taste)
½ cup nonfat plain Greek yogurt
½ cup light sour cream
2 to 3 tablespoons milk (as needed)
½ teaspoon dried dill
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon onion powder
¼ teaspoon kosher or sea salt
½ lemon (juiced)
¼ cup crumbled feta (plus additional for sprinkling on top)
additional feta cheese for garnish
8 Greek flatbread pitas (like Papa Pita white or wheat)

Steps:

  • Combine seasoning in a small bowl. Add olive oil and lemon juice and mix to combine.
  • Either pound or slice chicken breasts to ½-inch thickness. Place chicken in a gallon size zippered plastic storage bag and pour the marinade over the top. Seal the bag and push the chicken around until it is well coated with marinade. Refrigerate for at least 2 hours or up to 8.
  • Grill for 6 to 7 minutes per side or until the internal temperature reads 165 degrees F. Transfer the grilled chicken to a cutting board and slice it into small pieces.
  • Combine the romaine, tomatoes, cucumber, bell pepper, kalamata olives, onion and parsley in a medium bowl and toss with olive oil, lemon juice, and salt. Can be made up to 2 hours ahead. Just cover and refrigerate until you are ready to serve.
  • Combine all ingredients in a small bowl using 2 tablespoons milk. Stir and add more milk only if needed to reach a nice, thick sauce-like consistency. Can be made several hours in advance. Cover and refrigerate until ready to use.
  • Layer the pitas with grilled chicken, the salad mixture and a drizzle of the sauce. Sprinkle with additional feta, if desired.

Nutrition Facts : ServingSize 1 pita, Calories 418 kcal, Carbohydrate 33 g, Protein 32 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 83 mg, Sodium 772 mg, Fiber 3 g, Sugar 4 g

GREEK SALAD WITH CHICKEN



Greek Salad with Chicken image

Greek salad is amazing, especially when it's topped with slices of grilled chicken. Plus, the dressing is so easy to pull together.

Categories     salad

Time 2h

Yield 4 servings

Number Of Ingredients 23

3 tbsp. olive oil
3 tbsp. red wine vinegar
2 tbsp. honey
2 tbsp. dijon mustard
1 tsp. dried oregano
3 skinless, boneless chicken breasts (about 1 1/2 pounds)
1 tsp. kosher salt
1/2 tsp. black pepper
2 tbsp. minced pitted kalamata olives
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tsp. sugar, plus more to taste
1 garlic clove, minced
1/4 tsp. kosher salt, plus more to taste
Black pepper, to taste
1 head romaine lettuce, thinly sliced
2 ripe tomatoes, cut into chunks
1 large cucumber, peeled and cut into chunks
1/2 red onion, thinly sliced
3/4 c. pitted kalamata olives, halved
6 oz. crumbled feta cheese
Kosher salt and pepper, to taste
Pita chips, for topping (see recipe)

Steps:

  • For the chicken: Whisk the olive oil, vinegar, honey, mustard and oregano in a bowl, then pour all but 2 tablespoons of the mixture into a resealable plastic bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the refrigerator for 1 to 2 hours.
  • Preheat a grill or grill pan to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.
  • For the dressing: Combine the olives, olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings (I almost always add a little more sugar).
  • For the salad: Combine the lettuce, tomatoes, cucumber, red onion, olives and half the feta in a bowl.
  • Pour some of the dressing over the salad, season with salt and pepper to taste and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.

GREEK SALAD CHICKEN PITAS



Greek Salad Chicken Pitas image

[DRAFT]

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 garlic cloves, minced
½ teaspoon dried oregano
1 pound
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Tyson®
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Crispy Chicken Strips
1 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
4 mini cucumbers, cut into ½-inch half-moons
Kosher salt and freshly ground black pepper
1 pint grape tomatoes, cut in halves
½ cup pitted Kalamata olives, cut in halves
1 green bell pepper, stemmed, seeded, and thinly sliced
4 pita pockets, cut in half

Steps:

  • Mix together the garlic and oregano. Place chicken on a baking sheet and sprinkle with half of garlic mixture. Prepare Crispy Chicken Strips according to package directions. Meanwhile, in a medium bowl, mix the yogurt, lemon juice, cucumbers, and remaining garlic mixture. Season to taste with salt and pepper. Divide the chicken, yogurt sauce, tomatoes, olives, and pepper among the pita pockets.

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