Greek chicken pita pocket

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.
Instructions for 2 pita pockets with leftover chicken
schedule 15 minutes
schedule 15 minutes
schedule 1 hour


Greek dressing
  • 12 cup olive oil
  • 14 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 12 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
  • 14 cup cucumber, sliced and quartered
  • 8 to 12 kalamata olives, roughly chopped
  • 2 to 4 ounces feta cheese, crumbled
  • Greek dressing (from above)

Check below recipe directions
for additional notes.


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. 

Have you made this recipe? Tag @beerinator and let him know!


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