Greek Pita Chicken Salad | Just A Pinch Recipes
This recipe is the result of a Greek pita cooking challenge. The secret of making this so quick is to use leftover diced chicken. I like to serve a store bought
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Cooking tools:
- Kitchen shears
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- ## FILLING
- 1 cup(s) cooked chicken, diced (leftovers from another meal)
- 1 cup(s) apples, golden delicious, diced (1/2 large apple)
- 1/3 cup(s) walnuts, chopped (scant 1/3 cup)
- 1/3 cup(s) dried figs, chopped (heaping 1/3 cup)
- ## DRESSING
- 1/2 cup(s) plain greek yogurt
- 2 tablespoon(s) crumbled feta cheese (used the small crumbled bits)
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) fresh rosemary, chopped
- 1 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) honey
- 1/2 teaspoon(s) onion powder
- 1/8 teaspoon(s) garlic powder
- - salt and pepper to taste
- ## PITA POCKETS
- 2 pita pockets, or 4 halfs
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