Grilled Chicken Salad Pita Pockets Recipe

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Grilled chicken salad pita pocket made with chicken, herbs, cucumbers, tomatoes, and onion.
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10 min COOK TIME
35 min PREP TIME
4 servings SERVINGS


  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • Juice of 1/2 lemon
  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced, divided
  • Salt and pepper, to taste
  • 2 tablespoons red wine vinegar
  • 1 cucumber, quartered and diced
  • 1 cup chopped tomatoes or 1 pint cherry tomatoes, halved
  • 1/2 red onion, diced
  • 4 pitas, halved and lightly toasted


  • Place chicken strips in shallow baking dish; set aside.
  • In small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2/3 of the garlic. Pour mixture over chicken in dish. Cover with plastic wrap, and let marinate at room temperature for 15 minutes.
  • Heat large skillet over high heat. When skillet is hot, add chicken strips, and season with a little salt and pepper. Cook for 3 minutes, then flip. Cook another 1 to 3 minutes, or until cooked through. Remove and let rest.
  • In small bowl, whisk together red wine vinegar and remaining garlic. Slowly whisk in remaining olive oil. Season with salt and pepper. Set aside.
  • In large bowl, combine cucumber, tomato, and red onion, and toss lightly. Pour dressing mixture over the top, and toss gently to combine.
  • Stuff each pita pocket half with grilled chicken and salad mixture.