Chicken Salad

There is nothing I love more than to make a salad that I can enjoy for dinner and pack for lunches the next few days. With fresh bought pita pockets and organic chicken in the freezer I thought what better than to make chicken salad. I wasn’t interested in traditional chicken salad and while I love chicken salad with grapes and pineapple I decided to try a new spin tonight, a Mediterranean version. I was very pleased with the result and am looking forward to having them for lunch again tomorrow. The recipe has a slight kick from the crushed red peppers, some crunch from the bell pepper,a salty flavor from the olives and the dressing is light with a citrus tang flavor. A definite repeat recipe.

Chicken Salad Pita Pockets

Adapted from Cooking Light’s Mediterranean Chicken Salad Pitas


  • 1 cup plain no fat Greek yogurt
  • the juice from one lemon
  • 1/2 tsp ground cumin
  • 1/4-1/2 tsp crushed red pepper (I did 1/2 tsp since we like spice and it gave it a nice kick but if you don’t like spice I’d do 1/4 tsp)
  • 3 to 3 1/2 cups cooked chicken, diced (I diced the chicken raw and sauteed it to cook it quickly)
  • 1 larger red pepper, chopped
  • 1/2 cup chopped olives (I did kalamata but green would work too)
  • 1/3 cup chopped cilantro
  • 1 (15 ounce) can of low sodium chick peas, rinsed
  • Dash of salt and pepper
  • Pitas cut in half
  • Tomato slices
  • Lettuce


  1. Combine first four ingredients in a bowl and set aside
  2. In a separate bowl combine the cooked chicken, olives, cilantro and chick peas.
  3. Now add the yogurt to the chicken mixture and sprinkle with salt and pepper .
  4. Stuff the pita halves with sliced tomatoes, lettuce and chicken salad and serve.


3 replies
  1. Rita Connelly
    Rita Connelly says:

    I love chicken salad because it’s so versatile. Just about anything goes and I seldom feel i’ve overdone it after a good chicken salad for lunch.
    This looks like a good one., Sina. I’ll have to give it a try.
    Love you,
    Aunt Rita


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