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Greek Chicken Salad Pockets

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    40 minutes
  • Cook Time:

    0 minutes


1 (12-oz.) package of 7.5-inch pita pockets (4 pockets) or 1 (8-oz.) package of 4-inch pita pockets
1 small head romaine lettuce, washed and cut into bite-size pieced (about 5 cups)
1 medium cucumber, peeled, cut lengthwise into quarters and sliced
1 pint cherry or grape tomatoes, cut in half (about 1 1/2 cups)
1/3 cup pitted kalamata olives, quartered (optional)
2 cups diced cooked chicken (about 12 oz.; see Chicken-Pesto Pizza recipe on or page 28, step 1 of May - June 2007 fresh magazine)
1 cup feta cheese, diced or crumbled
1/3 cup Taste of Inspirations Greek Dressing
Greek Chicken Salad Pockets


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 Facts
Servings Serves 8
Base Nutrients
Calories 250 kcal (13%)
Calories from Fat 108
Total Fat 12 g (18%)
Saturated Fat 4 g (20%)
Cholesterol 40 mg (13%)
Sodium 540 mg (23%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 3 g (12%)
Protein 16 g (27%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a