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Greek Chicken Salad with Crispy Pita
637 kcal per person
47g Protein
42g Carbs
31g Fat
11g Fiber
Ingredients
- 5 ounces chicken breast (140 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 pita, whole wheat
- 8 cherry tomatoes
- 5 olives
- ½ cucumber
- ¼ red onion
- 1 squeeze lemon juice (5 ml)
- 1 handful mixed salad (30 g)
- 1 ounce feta cheese, crumbled (28 g)
Preparing this recipe
- Preheat the oven to 350°F (180°C).
- Season the chicken breast with salt and pepper.
- In a skillet or frying pan, heat half of the oil over medium-high heat. Cook the chicken breast in the skillet for about 6-8 minutes per side or until cooked through.
- Cut the pita bread in half horizontally, then cut each half into quarters. Place the pita wedges on a baking sheet and drizzle them lightly with some olive oil. Bake the pita wedges in the preheated oven for about 8 minutes or until they become crispy and slightly golden.
- Meanwhile, cut the cherry tomatoes into quarters, slice the olives and cucumber into small pieces and the onion into thin rings.
- Remove the chicken from the pan and let it rest for a few minutes.
- In a small bowl, whisk together the remaining oil, lemon juice, salt and pepper.
- In a large bowl, combine the lettuce, tomato, cucumber, onion, olives and feta cheese and drizzle the dressing over the salad.
- Now slice the chicken into strips and serve the Greek salad with the chicken strips and pita bread wedges on the side.
Tip van FitChef
1. Add some oregano, thyme or parsley to the dressing.
2. Rub a clove of garlic over the pita for extra flavor before toasting.
