Greek Chicken Salad Pita Pockets

• Meat

  • 1 cup Chicken - i used, cooked

• Produce

  • 1 cup Cucumber
  • 2 cloves Garlic
  • 1/2 cup Grape tomatoes
  • 1 Lemon
  • 1 tsp Oregano, dried
  • 4 cups Romaine lettuce

• Condiments

  • 6 oz Hummus

• Baking & Spices

  • 1 Salt & fresh pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 6 Pita pockets, whole wheat halves

• Dairy

  • 1/3 cup Feta

Found on littlebroken.com

Description

Ingredients

• ¼ cup extra-virgin olive oil
• 2 Tbsp. red wine vinegar
• 1 lemon, juiced
• 2 cloves garlic, smashed
• 1 tsp. dried oregano
• salt & fresh pepper
• 4-5 cups shredded romaine lettuce (or 10 oz. bag chopped romaine)
• ½ cup chopped grape tomatoes
• 1 cup chopped cucumber
• 1 cup chopped cooked chicken - I used leftover grilled chicken thighs
• ⅓ cup crumbled feta
• 6 oz. hummus
• 6 whole wheat pita pockets halves

Directions

• In a small bowl, whisk together vinaigrette ingredients; set aside.
• In a medium bowl, toss the lettuce, tomatoes, cucumber, chicken and feta with Greek Vinaigrette.
• Split the pita in half to form a pocket. Spread 2 Tbsp. of hummus inside of the pita pocket. Fill the pocket with Chicken Salad.
• Enjoy!