Greek Chicken Pita Salad
Transform your mealtime with the vibrant flavors of a Greek Chicken Pita Salad—a wholesome and delicious fusion of fresh ingredients and Mediterranean-inspired grilling. Tender, marinated chicken breasts are infused with a zesty blend of olive oil, lemon juice, garlic, and oregano, then perfectly grilled for a smoky, flavorful finish. Paired with a crisp and colorful salad of romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, tangy kalamata olives, and creamy crumbled feta, this dish is as visually appealing as it is satisfying. Warm, toasty pita bread rounds out the meal, while a dollop of tangy tzatziki sauce takes the flavors to the next level. Ready in just 30 minutes with minimal prep, this protein-packed recipe is perfect for a quick weeknight dinner or a light, healthy lunch that feels indulgent. Mediterranean salad lovers, this one’s for you!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups romaine lettuce, chopped
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 4 pieces pita bread
- 0.5 cup tzatziki sauce (optional)
Instructions
In a small bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Let the chicken marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into thin strips.
In a large salad bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, kalamata olives, and crumbled feta cheese.
Warm the pita bread by placing it on the grill for about 1-2 minutes per side, or until lightly toasted.
Arrange the salad on serving plates and top each plate with sliced grilled chicken.
Serve with warm pita bread on the side. Optionally, add a dollop of tzatziki sauce for extra flavor.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
