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Greek Chicken Salad Sandwiches

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Sarah Walker Caron
Updated Sep 6, 2017
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Hate the mayo-laden chicken salads of delis everywhere? This one is the antidote.

More About This Recipe

  • When I think of "chicken salad sandwiches" my first reaction isn'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.

Greek Chicken Salad Sandwiches

  • Prep Time 10 min
  • Total 15 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    2
    In a small bowl, combine olive oil, white wine vinegar, dried basil, and salt and pepper to make dressing.
  • Step 
    3
    Add dressing to chicken salad mixture and toss to coat.
  • Step 
    4
    Cut pita pockets in half and fill with chicken salad. Yields two pita halves per serving.

Nutrition

No nutrition information available for this recipe
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