Greek Chicken Salad with Yogurt Ranch Dressing and Feta
Recipe type: chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8 pitas
Chicken mixed with a fresh herb yogurt Ranch dressing, feta cheese, red onions, cucumbers, and lettuce all stuffed in a pita for a tasty lunch or dinner.
  • 1 lb. chicken breasts cut into 1 inch pieces
  • 2 T. olive oil, divided
  • Salt and pepper
  • 1 c. plain Greek yogurt
  • ½ c. mixed fresh herbs, finely chopped (I used parsley, dill, and cilantro)
  • 1 lemon, juiced
  • 4 garlic cloves, minced
  • 2 t. oregano
  • 1 t. za’atar
  • Salt and pepper
  • ½ cucumber, chopped
  • 1 c. feta, crumbled
  • ½ red onion, finely chopped
  • 1 c. Romaine lettuce, chopped
  • Sliced pepperoncini
  • Pitted Kalamata olives
  • 8 pitas
  1. Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
  2. Add the chicken and season with salt and pepper. Cook for 6-8 minutes or until chicken is cooked through. Remove from heat.
  3. In a large bowl combine the Greek yogurt, herbs, lemon juice, remaining olive oil, garlic cloves, oregano, za’ater, salt and pepper. Stir to combine.
  4. Add in the cucumber, feta, and red onion. Mix well.
  5. Add in the chicken and mix until combined.
  6. To serve fill a pita with the chicken mixture and top with lettuce, pepperoncini, and olives.
Recipe adapted from Rachael Ray Magazine, June 2019
Recipe by Hezzi-D's Books and Cooks at