Cookwith

Name: Mediterranean Chicken Salad Pita Pockets
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cooked chicken breast, chopped (about 1 cup); 1/2 cup cherry tomatoes, halved; 1/4 cup cucumber, diced; 1/4 cup red bell pepper, diced; 2 tbsp red onion, thinly sliced; 2 tbsp Kalamata olives, pitted and chopped; 2 tbsp feta cheese, crumbled; 2 tbsp Greek yogurt; 1 tbsp extra-virgin olive oil; 1 tsp lemon juice; 1/2 tsp dried oregano; Salt and pepper, to taste; 2 whole wheat pita breads; Handful of baby spinach or arugula

Mediterranean Chicken Salad Pita Pockets

CrunchyTomato7761

Turn your leftover chicken breast into a vibrant Mediterranean-inspired lunch! This recipe layers fresh vegetables, tangy feta, briny olives, and a creamy Greek yogurt dressing for a balanced, flavorful chicken salad. Tucked into whole wheat pita pockets and lined with crisp greens, it’s a lunch that’s colorful, satisfying, and ready in minutes. The combination of creamy, crunchy, and juicy textures—plus a hint of lemon and oregano—makes this a lunch you’ll look forward to. Great for meal prep or a quick midday meal, and easy to customize with your favorite veggies.

Ingredients

Instructions

In a medium mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
Add chopped chicken, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta to the bowl. Toss gently to coat everything in the dressing.
Warm pita breads briefly in a dry skillet or toaster until just pliable.
Cut the pita breads in half to form pockets. Line each pocket with a few spinach or arugula leaves.
Stuff the pita halves generously with the chicken salad mixture.
Serve immediately, or wrap and chill for a refreshing lunch later.