Best 5 Greek Grilled Chicken And Vegetable Salad With Warm Pita Bread For Wrapping Recipes

Tantalize your taste buds with a culinary journey to the Mediterranean with this delectable Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping. This vibrant dish combines the irresistible flavors of succulent grilled chicken, an array of colorful vegetables, and a zesty dressing, all wrapped in soft and fluffy pita bread. The grilled chicken is marinated in a flavorful blend of herbs and spices, resulting in tender and juicy meat. The accompanying vegetable salad boasts a medley of crisp cucumbers, juicy tomatoes, sweet bell peppers, and tangy red onions. A refreshing dressing, made with olive oil, lemon juice, and a hint of oregano, ties all the elements together, creating a symphony of flavors. The warm pita bread adds a delightful textural contrast to the dish, making it a satisfying and complete meal.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK GRILLED CHICKEN SALAD

Greek Grilled Chicken Salad image

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

Provided by Suzy Karadsheh

Categories Dinner

Time 35m

Number Of Ingredients 21

Ingredients

1 cup Greek yogurt
Juice of 1 large lemon
2 tbsp extra virgin olive oil (more for later)
2 tbsp red wine vinegar
3 garlic cloves (minced)
Kosher salt (generous pinch to taste)
Black pepper (generous pinch to taste)
1 tbsp oregano
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper (optional)
1.5 lb Chicken tenders
Homemade Greek dressing,
8 oz hearts of Romaine lettuce, (chopped )
10 oz cherry or grape tomatoes,
1 bell pepper any color, (cored and chopped)
1 English cucumber sliced into rounds, (diced)
2 shallots, (thinly sliced)
Pitted Kalamata olives, (to your liking)
Quality Greek feta blocks, (to your liking)

Steps:

Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
Prepare the dressing according to this Greek dressing recipe.
Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.

Nutrition Facts : Calories 334.9 kcal, Carbohydrate 12.1 g, Protein 43.3 g, SaturatedFat 2.1 g, TransFat 0.1 g, Cholesterol 111.4 mg, Sodium 225.5 mg, Fiber 3.3 g, ServingSize 1 serving

GREEK GRILLED CHICKEN PITAS

Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

Greek Grilled Chicken and Vegetable Salad With Warm Pita Bread F image

This came from one of my Rachael Ray cookbooks. I tried it a couple of summers ago and it's one of our favorites. The whole family loves this. Very flavorful!

Provided by cookin4six

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/3-1 1/2 lbs chicken breast tenders, 2 packages from meat case
salt and pepper
8 pita breads
1 lemon, juice and zest of, ripe
3 tablespoons red wine vinegar, eyeball it
1/2 cup extra virgin olive oil, eyeball it
2 tablespoons chopped fresh oregano, 4 stems, stripped of leaves and chopped
3 garlic cloves, chopped
2 romaine lettuce hearts, chopped
1/2 cup pitted kalamata olive, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless cucumber or 1/3 English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley, a couple of handfuls, chopped

Steps:

Preheat grill pan over high heat.
Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275°F.
Wrap pita breads in foil.
Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
Add oregano, garlic and whisk again to combine into dressing.
Pour half the dressing over chicken tenders.
Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl.
Pour remaining dressing over salad and toss well.
The salad should be very lightly dressed.
Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
Remove pitas from oven and unwrap.
Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

Nutrition Facts : Calories 997.4, Fat 46.1, SaturatedFat 13.8, Cholesterol 141.2, Sodium 1593.1, Carbohydrate 87.9, Fiber 11.4, Sugar 10.8, Protein 59.7

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Grilled Chicken, Greek-Style, With Salad and Warm Pita Bread For image

This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.

Provided by LifeIsGood

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs boneless skinless chicken, cut into large strips
kosher salt
fresh ground black pepper, to taste
8 pita breads
1 lemon, the zest and juice are needed
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons fresh oregano, stripped of leaves and chopped
2 -4 garlic cloves, chopped (amt depends on your love for garlic!)
2 romaine lettuce hearts, chopped
1/2 cup kalamata olive, pitted, coarsely chopped
8 ounces feta cheese, crumbled
3 vine-ripe tomatoes, seeded and diced
1/2 English cucumber, seedless kind, diced
1/2 red onion, chopped
1/4 cup fresh flat-leaf parsley, chopped

Steps:

Preheat a grill pan over medium-high heat.
Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3

GREEK CHICKEN IN A PITA

Greek Chicken in a Pita image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 14

Ingredients

Juice of a lime or lemon
2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets

Steps:

In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
Don't overcook the chicken: Grilled chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Any more than that and it will become dry and tough.
Make sure the vegetables are evenly cooked: You want them to be tender, but not mushy.
Use a good-quality olive oil: This will add flavor and richness to the salad.
Season the salad to taste: Be sure to add enough salt, pepper, and lemon juice to taste.
Serve the salad warm: This will help the flavors to meld together.
Wrap the salad in warm pita bread: This will make it a more satisfying and portable meal.

Conclusion:

This Greek grilled chicken and vegetable salad is a delicious and healthy meal that is perfect for a summer cookout or picnic. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a healthy and satisfying meal, give this salad a try. You won't be disappointed!