Greek Salad Pita Pockets with Chicken
Recipe By:
20 Minutes
4 Servings
Easy
We’re GREEKing out over these fully-loaded pitas featuring our Chicken Tenders.
Ingredients
- 4, sliced All Natural Chicken Tenders
- kosher salt
- Black pepper
- 1 cucumber, seeded, quartered, and thinly sliced
- 1/2 pint yellow grape tomatoes, halved lengthwise (3/4 cup)
- 1/2 pint red grape tomatoes, halved lengthwise (3/4 cup)
- 1/2 red onion, thinly sliced into half moons (3/4 cup)
- 1/2 cup crumbled feta
- 1/4 cup chopped fresh mint (or parsley)
- 1/4 cup pitted Kalamata olives, halved (optional)
- 1 garlic clove
- 4 tsp olive oil
- 2 Tbsp red wine vinegar
- 4 whole-wheat pitas, halved and lightly toasted
Cooking Instructions
- Preheat oven to 425 degrees.
- Remove CAULIPOWER Chicken Tenders from freezer and cook for 14-15 minutes, flipping halfway for optimal crispy texture.
- In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using).
- In a small bowl, whisk together red wine vinegar and garlic clove. Slowly add 4 tablespoons of olive oil in steady stream, whisking constantly.
- Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
- Remove tenders from oven and slice lengthwise.
- Stuff each pita pocket half with CAULIPOWER Chicken Tenders and top with Greek salad.
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