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Grilled Chicken Salad Pita Pockets Recipe
By Traci Smith | Mar 27, 2018
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Grilled chicken salad pita pocket made with chicken, herbs, cucumbers, tomatoes, and onion.
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.