Greek Salad-Stuffed Pita with Chicken and Hummus!

This is a repeat recipe, but it’s what I made for tonight’s dinner and cannot wait to sink my teeth in! πŸ‘ŒπŸΌ

I love this meal because you can cook the chicken ahead of time (i make mine with a little chicken broth, salt, pepper, garlic powder, basil and oregano for great flavor) or in the crock pot, shred it, then prepare the rest later. I like best it when it’s all served cold and sits for a little while to let the dressing set inπŸ™ŒπŸΌ


Greek salad stuffed pita with chicken and hummus!!!


This was DELICIOUS and so easy to make! It will definitely be one of our regular meals from now on! πŸ‘ŒπŸΌ

*The only modification I made was that I shredded my chicken and cooked it with a little salt, pepper, and garlic powder for flavor (I make a huge batch of chicken like this in the crock pot once a week and use it as a base for different meals and it worked perfectly for this!)

3 cups chopped romaine lettuce
1/2 cucumber, chopped
10 campari tomatoes, quartered
12 kalamata olives
coarsely chopped
1 small red onion, thinly sliced
1 cup
crumbled feta cheese
1 chicken breast, cooked and chopped
olive oil
red wine vinegar
1 1/2 TBS
lemon juice
1/4 tsp
dried oregano
1/2 tsp
dried basil
1/2 tsp
to taste
salt and pepper
4 (6 inch) pita pockets, cut in half
3/4 cup

Cooking Directions
In a large bowl, combine lettuce, cucumber, tomatoes, olives, onion, feta and chicken by gently tossing.
In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano, basil, sugar, salt and pepper. Pour on salad and toss to coat.
Spread some hummus in each pita half and fill with salad. Serve at room temperature.


Stay Healthy,


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