Chicken & Greek Salad Pita Pockets
with Feta
This spin on classic Greek salad (no lettuce!) is full of flavor and texture contrasts to get your taste buds tingling. You’ll toss together juicy tomato, crunchy cucumber, scallion greens, and briny feta in tangy Greek vinaigrette. Load it all into warm pitas with garlicky sautéed chicken, and you’ve got a wholesome Mediterranean meal in minutes!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
1 unit
Tomato
2 unit
Scallions
10 ounce
Chopped Chicken Breast
1 teaspoon
Garlic Powder
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
½ cup
Feta Cheese
(Contains Milk)
2 unit
Pita Bread
(Contains Sesame, Wheat)
Pepitas
Not included in your delivery
Salt
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter cucumber lengthwise; cut crosswise into 1⁄4-inch- thick quarter-moons. Dice tomato into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Meanwhile, in a medium bowl, combine cucumber, tomato, scallion greens, feta, and dressing. • Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
• Halve pitas; gently pull apart to create pockets. • Fill pita pockets with chicken and as much cucumber salad as you like. • Divide pita pockets between plates and serve with any remaining cucumber salad on the side.
Chicken is fully cooked when internal temperature reaches 165°.