swapped 2025 W44 R41 Chicken & Greek Salad Pita Pockets
with Feta
- Eggs
- Milk
- Sesame
- Wheat
This spin on classic Greek salad (no lettuce!) is full of flavor and texture contrasts to get your taste buds tingling. You’ll toss together juicy tomato, crunchy cucumber, scallion greens, and briny feta in tangy Greek vinaigrette. Load it all into warm pitas with garlicky sautéed chicken, and you’ve got a wholesome Mediterranean meal in minutes!
Ingredients
1 unit
Mini Cucumber
1 unit
Tomato
2 unit
Scallions
10 ounce
Chopped Chicken Breast
1 teaspoon
Garlic Powder
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
½ cup
Feta Cheese
(Contains: Milk)
2 unit
Pitas
(Contains: Sesame, Wheat)
Not included in your delivery
Salt
Cooking Oil
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Quarter cucumber lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Dice tomato into ¼-inch pieces.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Meanwhile, in a medium bowl, combine cucumber, tomato, scallion greens, feta, and dressing. • Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
• Halve pitas; gently pull apart to create pockets. • Fill pita pockets with chicken and as much Greek salad as you like. • Divide pita pockets between plates and serve with any remaining Greek salad on the side.
Poultry is fully cooked when internal temperature reaches 165°.
