Ingredients:

  • 16.5 oz cooked, diced grilled chicken breast
  • 6 small pita pockets
  • 6 oz block Feta cheese, cubed
  • 1 large English cucumber, diced
  • 1 large red bell pepper, diced
  • 4 oz small tomato, seeded and diced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 Tbsp red wine vinegar
  • 1/4 small red onion, finely chopped
  • 1 tsp Dijon mustard
  • 1 Tbsp dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, combine the fresh lemon juice, red wine vinegar, finely chopped red onion, Dijon mustard, and dried oregano. Slowly whisk in the extra virgin olive oil until a light emulsion forms. Season aggressively with salt and freshly ground black pepper.
  2. Combine Salad Base: In a large mixing bowl, gently combine the diced grilled chicken, cubed Feta cheese, diced cucumber, diced bell pepper, diced tomato, and Kalamata olives.
  3. Dress and Chill: Pour the prepared vinaigrette over the salad components. Toss very gently to coat. Cover the bowl and refrigerate for 80 minutes. This chilling time is essential for allowing the flavors (especially the oregano and onion) to release and fully penetrate the other ingredients, preventing sogginess in the pita.
  4. Assemble the Pita Pockets: Just before serving, lightly warm the pita pockets (if desired). Cut each pita pocket in half to form two openings. Using a slotted spoon, fill each pita pocket half evenly with the chilled Greek salad mixture. Serve immediately.