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Greek Salad Pita Pockets

Greek Salad Pita Pockets



  1. In a small skillet, heat cooking oil over medium heat.
  2. Pan grill chicken breast until done, about 4 to 5 minutes on each side.
  3. Season with salt and pepper.
  4. Remove chicken breast from heat to a cutting board.
  5. Combine romaine, cucumber, bell pepper and green onion.
  6. Toss Greek vinaigrette over vegetables.
  7. Slice cooked chicken breast in thin slices.
  8. Open pita pockets and stuff salad mixture inside each, topping with feta cheese and sliced chicken breast.

Prep Time: 20 minutes
Servings: 2

Recipe and photo credit: Association of Dressings & Sauces.


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