Greek Salad Pita Pockets with Chicken

Greek Salad Pita Pockets with CAULIPOWER Chicken Tenders
Recipe By:

20 Minutes

4 Servings


We’re GREEKing out over these fully-loaded pitas featuring our Chicken Tenders.

Peanut Free Tree Nut Free


  • 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

  1. Preheat oven to 425 degrees.
  2. Remove CAULIPOWER Chicken Tenders from freezer and cook for 14-15 minutes, flipping halfway for optimal crispy texture.
  3. In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). 
  4. In a small bowl, whisk together red wine vinegar and garlic clove. Slowly add 4 tablespoons of olive oil in steady stream, whisking constantly. 
  5. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
  6. Remove tenders from oven and slice lengthwise.
  7. Stuff each pita pocket half with CAULIPOWER Chicken Tenders and top with Greek salad.