Greek Grilled Chicken And Vegetable Salad With Pita Bread Recipe

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Servings: 4


Cost per serving $4.01 view details
  • 1 1/3 lb chicken breast tenders - (to 1 1/2) Coarse salt to taste Freshly-grnd black pepper to taste
  • 8 x pita breads
  • 1 x ripe lemon zested and juiced
  • 3 Tbsp. red wine vinegar
  • 1/2 c. extra-virgin extra virgin olive oil
  • 2 Tbsp. fresh minced oregano
  • 3 x garlic cloves minced
  • 2 x Romaine lettuce hearts minced
  • 1/2 c. pitted Kalamata olives coarsely minced
  • 8 ounce feta cheese crumbled
  • 2 x vine ripe tomatoes seeded, diced
  • 1/3 x seedless or possibly English cucumber diced
  • 1/2 x red onion minced
  • 1/2 c. flat-leaf parsley leaves minced


  1. Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
  2. Preheat oven to 275 degrees. Wrap pita breads in foil. Place in hot oven and heat till dinner is served.
  3. Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add in oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
  4. Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
  5. Grill tenders 4 to 5 min on each side. Transfer warm tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
  6. To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
  7. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 376g
Recipe makes 4 servings
Calories 983  
Calories from Fat 582 59%
Total Fat 65.43g 82%
Saturated Fat 17.49g 70%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 1772mg 74%
Potassium 562mg 16%
Total Carbs 62.21g 17%
Dietary Fiber 4.7g 16%
Sugars 5.66g 4%
Protein 36.43g 58%
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