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Greek Chicken Salad Sandwiches

  • Prep 10 min
  • Total 15 min
  • Servings 4

Hate the mayo-laden chicken salads of delis everywhere? This one is the antidote. MORE + LESS -

Scaron
March 23, 2017

Ingredients

2
cups diced, cooked chicken
1/2
teaspoon kosher salt
1
cup diced cucumber
1/2
cup crumbled feta cheese
1/4
cup chopped kalamata olives
1/4
cup olive oil
2
tablespoons white wine vinegar
1
teaspoon dried basil
Sea salt and ground black pepper, to taste
4
pita pockets

Steps

Hide Images
  • 1
    Season diced, cooked chicken with 1/2 teaspoon kosher salt. In a large bowl, combine chicken with diced cucumber, crumbled feta cheese and chopped olives. Set aside.
  • 2
    In a small bowl, combine olive oil, white wine vinegar, dried basil, and salt and pepper to make dressing.
  • 3
    Add dressing to chicken salad mixture and toss to coat.
  • 4
    Cut pita pockets in half and fill with chicken salad. Yields two pita halves per serving.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • When my editor recently mentioned that "chicken salad sandwiches" is a popular search on Tablespoon.com, my first reaction wasn't so positive. Honestly, I am not a big fan of mayo. And frankly, I  avoid chicken salad like the Wicked Witch of the East avoids water. Everyone has their dislikes right?

    But then I remembered a fabulous salad sandwich that I ate years ago. Served in a warm, soft pita, the salad included olives, cucumbers, feta and more with a not-too-tangy, but totally delish vinaigrette. The more I thought about it, the more I lusted after a similar chicken salad made with cubes of chicken. After all, who said that chicken salad absolutely, positively has to have a mayo-based dressing? No one!

    So, I set to work to create a mayo-free version that is totally crave-worthy. My Greek Chicken Salad Sandwich is the resulting recipe. I love how the crunchy (and a little salty!) bits of cucumber interact with the briny olives, moist chicken and crumbly feta. You just have to try it.

    For the chicken, I cubed up some leftover grilled chicken from the previous night's dinner, but you could also use rotisserie chicken. Keep all the cubes to the bite-size level so that it's easy to bite into. It's great in a pita, but could be eaten on a bed of lettuce too.

    Are you a traditional chicken salad fan? Share in the comments!

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.

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