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Greek Salad Pitas

  • Author: Sara Haas


You CAN eat your salad in a pita! Proving it with these Greek Salad Pitas!



For the dressing/marinade:

  • 2 teaspoons Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

For the chicken (if making):

  • 1 1/4 pound boneless, skinless chicken breast

For the salad pitas:

  • 4 cups chopped romaine lettuce
  • 2 cups cherry tomatoes, halved
  • 1/2 cup sliced red onion
  • 2 cups sliced cucumbers
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted kalamata olives, halved
  • 4 pitas, warmed and halved


For the dressing/marinade:

  1. Whisk the dijon mustard and red wine together in a small mixing bowl. Whisk in the olive oil then add the oregano, salt and black pepper. Remove half of the mixture and place in a zip-top bag, add the chicken, remove the air from the bag, seal the bag and turn it to coat the chicken. Refrigerate for at least 1 hour and up to 24 hours. Cover the remaining dressing and refrigerate.

To cook the chicken:

  1. Set a grill pan over medium-high heat and coat lightly with avocado or vegetable oil.
  2. Remove chicken from the marinade and blot dry with paper towel. Once pan is hot, add the chicken and cook, undisturbed for 10 minutes. Flip chicken over, turn heat to medium and cover with a piece of foil. Cook for another 10 minutes or until chicken reaches 165’F. (Timing depends on thickness of chicken)
  3. Remove chicken from the pan and wrap in foil. Let it rest 5 minutes before chopping.

To make the salad:

  1. Combine all of the salad ingredients in a large bowl. Add the cooked chicken and reserved salad dressing and toss to combine.
  2. Portion salad among pita halves and serve.

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