This is one of those meals that is pretty much standard in around 90% of restaurants, and homes. I tend to make it at home a lot because it is quick, filling, and I typically have all the ingredients on hand on any given day. Yet again my slight obsession with Masterchef Australia inspired the idea for change in this dish. This is something that both of us would buy for lunch so when I make it at home I want to try to do something new, with more flavor, and fun.
Yumm… I really didn’t say much else as I inhaled these pita’s. I took the inspiration from my favorite pasta salad they offer in Byerly’s Deli section. I have had this on my mind to make in the form of pita since one day at work I couldn’t make up my mind between a pita or pasta. Combine them both, isn’t that how some of the best dishes come to past? Someone gets an idea to combine the best of both worlds. I knew this version of chicken salad already existed but, I had a few things to deal with. One being, my husbands lack of love for olives, and mine for feta. Also, i decided that I would make my own pita bread a while ago and this sounded like a great first to go with that first.
I decided on keeping it simple, and quick. I made the filling while the pita dough was rising, so took less then 20 min in total. Great dish for a quick lunch, evening dinner, or later afternoon snack. Especially if you already have the pita bread on-hand or frozen, then just thaw in a warm oven and you got a fast healthy meal. For the feta just buy your favorite brand, I really like Athenos, and it comes in 4 oz containers perfect size for this meal. The olives you can now buy in the deli or cheese area of most grocery stores, this saves on you having to buy a whole jar when you probably will not need or use them all. Over all a great dish that also makes a easy lunch for next work day.
Greek Chicken Salad
- 2 Chicken Breasts, cubed
- 3 cloves of Garlic, minced
- 1 tbsp Olive Oil
- 1 Roma Tomato, de-seeded and diced
- 1/2 Cucumber, peeled and diced
- 1/4 c Spanish(Red) Onion, diced
- 1/2 tsp Oregano, dried (1 tsp if using fresh)
- Zest of 1/2 a lemon
- 1/2 tsp Dill, dried or fresh
- 7 oz Greek Yogurt
- 1/2 c Mayonaise
- Juice of 1 Lemon
- 4 large Kalamata Olives, pitted and diced.
- 4 oz Feta, crumbled
In a small pan over medium heat add olive oil, garlic, and oregano. Saute until fragrant. Add in the chicken and lemon zest and cook until chicken is no longer pink and has a nice golden brown color. Once chicken is cooked, taste. Add salt and pepper to taste. Place chicken on a plate to cool, you can speed things up by placing in refrigerator.
In a medium bowl add the dill, yogurt, mayonnaise, and lemon juice. Stir until well combined. Add in the cucumbers, tomatoes, onion, feta, and chicken. Lightly toss to coat. Taste, I cannot say this enough. Taste your food as you are going this helps you make any needed alterations. Add salt to taste. Chill or serve immediately with fresh pita bread or just over lettuce for a nice light salad. Makes enough for 6-8 pita sandwiches.