Greek Chicken Salad with Whole Wheat Pita and Yogur

Name: Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoon extra-virgin olive oil, plus oil for brushing; 1 cup dried apricots; 1/2 cup orange juice; 2 tablespoons fresh lemon juice (about 1 lemon); 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1 small garlic clove, finely grated; Kosher salt and freshly ground black pepper; Three 6-ounce boneless, skinless chicken breasts; Two 6-inch whole wheat pitas; 6 cups chopped romaine (about 1 small head); 1 cup cherry tomatoes, halved; 2 tablespoons drained pepperoncini rings; 1 Kirby cucumber, sliced; 2 cups 2-percent Greek yogurt

Servings: persons

3 tablespoon extra-virgin olive oil, plus oil for brushing
1 cup dried apricots
1/2 cup orange juice
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
Three 6-ounce boneless, skinless chicken breasts
Two 6-inch whole wheat pitas
6 cups chopped romaine (about 1 small head)
1 cup cherry tomatoes, halved
2 tablespoons drained pepperoncini rings
1 Kirby cucumber, sliced
2 cups 2-percent Greek yogurt

1
Preheat the grill to medium and lightly brush the grate with oil.
2
Combine the apricots and orange juice in a small, microwave-safe bowl.
3
Microwave until the apricots are soft, about 3 minutes.
4
Set aside.
5
Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper.
6
Slowly drizzle in the olive oil while whisking.
7
Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing.
8
Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side.
9
Let rest for a few minutes, then slice.
10
Brush the pitas with some of the remaining dressing and grill lightly on each side.
11
Cut each into six triangles.
12
Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing.
13
Divide the chicken, pita and salad evenly among four plates.
14
For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoon extra-virgin olive oil, plus oil for brushing, 1 cup dried apricots, 1/2 cup orange juice, 2 tablespoons fresh lemon juice (about 1 lemon), and more.

Yes, Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions