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Greek Chicken Salad Pockets

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Servings: Serves 2 to 16

Cook Time: 40 minutes

Prep Time: 40 minutes


2 whole Wheat pita bread
1 1/4 cup Fresh romaine lettuce, chopped
1/4 each Medium cucumber, peeled and sliced
1/2 cup Red cherry tomatoes
4 teaspoon Kalamata olives, pitted, sliced in half
1/2 cup Cooked chicken, diced
1/4 cup Feta cheese, crumbled
4 teaspoon Inspirations Greek Dressing with Feta and Black Olive


1. Wrap pita pockets in foil. Place in oven and set at 250 degrees F.
2. Mix romaine, sliced cucumber, tomatoes, and olives, if using in a large, shallow salad bowl or platter with sides. Add chicken and feta cheese and stir to mix.
3. Pour dressing over salad. Use tongs or a large fork and knife to toss salad so that dressing is mixed in.
4. Remove pita from oven. Unwrap foil and cut each pocket in half. Scoop salad into each pita half and place on a serving plate. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 296 kcal (15%)
Calories from Fat 117
Total Fat 13 g (20%)
Saturated Fat 10 g (50%)
Cholesterol 47 mg (16%)
Sodium 594 mg (25%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 10 g (40%)
Protein 26 g (43%)
Vitamin A 2668 IU (7%)
Vitamin C 15 mg (17%)
Calcium 129 mg (10%)
Iron 9 mg (50%)

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