This lunchtime creation was born because of two fixations: 1) my need to find more quick lunch meals. We’ve been slacking in the lunch department in this household lately. I’ve rarely been planning ahead and making meals, as I’ve been tired of the usual sandwiches & salads. And our leftovers have been scarce – too little food or are we just being glutons? I’m not too sure; and 2) my obsession with a “salsa” I’ve been making for the past few years. It combines 3 loves of mine: feta, olives, and sun-dried tomatoes into a lovely dip. I came across the recipe over at Smitten Kitchen, and I would marry it if I didn’t love my husband so much.
When thinking about a very quick lunch, my first thought was the roasted chickens you find at the grocery store. I figured I could just go ahead and make some chicken Caesar pitas and be done with it. But Kyle doesn’t have the luxury of being able to make his sandwich the moment before he eats it, so a soggy Caesar in a soggy pita sounded unappetizing. When I took a look in my fridge I saw my 3 stand-by salsa stars staring back at me, begging to be chopped, mixed and greedily eaten. So I combined the olives, feta and sundried tomatoes with the chicken and added a bit of a dressing to keep everything moist.
We made these the day we were eating them; mine only a few seconds before I tucked in and my mother-in-law’s and husband’s in the morning. The report back from Kyle was a soggy-free and delicious pita when eaten by the afternoon.
Greek Chicken Pitas
Inspired by Roasted Chicken & Smitten Kitchen
You could add cucumbers and peppers to further replicate a Greek salad if you wish. I don’t really think the pita needs it though. And to be honest, I find the combination of cucumbers and chicken to be rather disgusting.
For the Chicken Salad
2 cups cooked & shredded chicken (I used a half-&-half combo of white & dark meat)
1/4 cup feta, chopped
1/4 cup kalamata olives, pitted & chopped
1 Tbsp sundried tomatoes (packed in oil), chopped
1 Tbsp oil from sundried tomatoes (or extra virgin olive oil)
1 Tbsp lemon juice
1 Tbsp red wine vinegar
1/2 tsp dried oregano
salt & pepper to taste
For the Pita
3 pitas, cut in half
12 slices tomato (approx.)
about 1/4 cup red onion, sliced
lettuce (I used baby romaine)
Combine chicken, feta, olives, and sundried tomatoes in a bowl – gently stir together. Combine remaining chicken salad ingredients in a small bowl and whisk together. Pour over the chicken mixture and stir to combine. You can now refrigerate this over night in a tightly sealed container. The chicken salad will keep for 3 days in the fridge.
When you’re ready to make your pitas, divide the chicken salad evenly among the 6 pita halves. Top with tomato, onions, and lettuce.
Serves 3 (2 pita halves each).