Greek Chicken Salad with Yogurt Ranch Dressing and Feta
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.
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Servings: 8 pitas
Ingredients
- 1 lb. chicken breasts cut into 1 inch pieces
- 2 Tablespoons 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 teaspoons oregano
- 1 teaspoon 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
Instructions
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the chicken and season with salt and pepper. Cook for 6-8 minutes or until chicken is cooked through. Remove from heat.
- 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.
- Add in the cucumber, feta, and red onion. Mix well.
- Add in the chicken and mix until combined.
- To serve fill a pita with the chicken mixture and top with lettuce, pepperoncini, and olives.
Notes
Recipe adapted from Rachael Ray Magazine, June 2019