Greek chicken pita pocket

Sandwiches

Jonathan Surratt

Yield
Instructions for 2 pita pockets with leftover chicken

Prep Time
schedule 15 minutes

Cook Time
schedule 15 minutes

Total Time
schedule 1 hour

Grilled chicken and fresh veggies tossed in a bold and tangy Greek dressing work perfectly stuffed inside of a soft and comforting pita pocket. My homemade pita recipe is linked in the notes below.

Ingredients:

Greek dressing

¹⁄₂ cup olive oil
¹⁄₄ cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon salt
¹⁄₂ teaspoon dried oregano
pinch of ground black pepper

Marinated and grilled chicken

1 pound chicken thighs or chicken breast, boneless and skinless
half of the Greek dressing (above)

Salad and sandwich assembly

2 round pita bread
grilled chicken (from above)
1 head of romaine lettuce, sliced
4 to 8 cherry or grape tomatoes, quartered
2 quarter inch thick slices of red onion, roughly chopped
¹⁄₄ cup cucumber, sliced and quartered
8 to 12 kalamata olives, roughly chopped
2 to 4 ounces feta cheese, crumbled
Greek dressing (from above)

Directions:

Greek dressing: combine all the dressing ingredients in a large bowl and whisk to combine. You can also just add them to a jar with a lid and keep the dressing in the jar. Shake thoroughly before using.

Store dressing in a sealed container in the refrigerator for up to a week.

Marinate and grill chicken: add your pieces of chicken to a plastic zip-top bag or sealed container and cover them with half of the Greek dressing that you just made.

Marinate the chicken for 30 minutes or up to 1 hour.

Preheat your grill or grill pan for 10 minutes.

Pull the chicken out of the marinade and cook on grill grates or pan for 4 to 5 minutes per side for thighs and 5 to 6 minutes per side for chicken breasts. If you have very large chicken breasts you might want to grill for 7 minutes. If you have a probe thermometer you should be looking for 165 degrees F (73 C). You should be able to pull the chicken off the grill 5 degrees less than your target temperature and it will carry over those extra degrees.

Allow the chicken to cool and then slice or cut it into bite-sized pieces.

Pita sandwich assembly: open the pita pockets by slicing off the top third of the pita. Save that small piece of pita for a snack.

Toss the lettuce, tomatoes, cucumbers, kalamata olives, feta cheese, and chicken in a large bowl, and then add a few tablespoons of the dressing. Toss the salad again and taste a bit to see if it needs more dressing or salt and pepper. Add those if needed and toss again.

Add a generous portion of salad to each pita pocket, making sure it's stuffed full and almost overflowing. Serve and enjoy.

Notes:

Here's my recipe for simple pita bread.

Greek chicken pita pocket Print

Greek chicken pita pocket

Ingredients:

Directions:

Greek chicken pita pocket