Description
A quick and flavorful no-cook Greek chicken salad stuffed into soft pita pockets, perfect for busy lunches with fresh Mediterranean flavors.
Ingredients
Scale
- 2 cups shredded rotisserie chicken (about 200g)
- 1/4 cup Greek yogurt (full-fat or dairy-free coconut yogurt)
- 2 tablespoons mayonnaise
- 1 medium cucumber, diced (about 1/2-inch pieces)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely diced (optional)
- 1/2 cup crumbled feta cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 4 large pita pockets
Instructions
- Remove about 2 cups (approximately 200g) of rotisserie chicken meat from the bones. Discard skin or save for another use. Use your hands or two forks to shred the meat into bite-sized pieces (about 5 minutes).
- Dice 1 medium cucumber into small cubes (about 1/2-inch pieces). Halve 1 cup of cherry tomatoes. Finely dice 1/4 cup of red onion if using (about 7 minutes). Pat the cucumber dry with a paper towel to prevent watery salad.
- In a mixing bowl, whisk together 1/4 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, and a pinch of salt and pepper. Adjust thickness with a teaspoon of water if needed.
- Add shredded chicken, chopped cucumber, halved tomatoes, sliced Kalamata olives (1/2 cup), and crumbled feta (1/2 cup) to the bowl with the dressing. Gently fold everything together using a spatula or large spoon, keeping the salad chunky and fresh (about 3 minutes).
- Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
- Optionally, warm 4 pita pockets in a dry skillet or microwave for 20 seconds to make them more pliable.
- Cut each pita in half to create pockets. Spoon generous amounts of the Greek chicken salad into each pocket and serve immediately.
Notes
Pat cucumber dry to avoid watery salad. Mix dressing separately before combining. Do not overfill pita pockets to prevent tearing. Keep salad and pita separate if prepping ahead to avoid sogginess. Use rotisserie chicken for convenience. Variations include vegetarian swaps, spicy additions, and seasonal fruit substitutions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed pita pocke
- Calories: 350
- Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
Keywords: Greek chicken salad, no-cook recipe, stuffed pita, quick lunch, Mediterranean, rotisserie chicken, healthy lunch