Round two of my Mezzetta “Make That Sandwich” Contest series of delicious, creative sandwich recipes is this incredibly flavorful Greek Chicken Salad Sandwich.
When I think Mezzetta, my first thought is “olives and peppers”, which makes me think of Italian and Greek food. Since I already went Italian in my Grilled Portobello Caprese Sandwich, I decided to “Go Greek” with this one!
For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge. Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!
- 2 cups chicken breasts (boneless, skinless, cooked and shredded*)
- ¼ cup Mezzetta Garlic Stuffed Olives (chopped)
- ¼ cup cucumber (chopped)
- ½ cup grape tomatoes (quartered)
- ½ cup Mezzetta Roasted Bell Peppers (chopped)
- ½ cup greek yogurt
- 2 tsp Mezzetta Crushed Garlic
- ½ tsp oregano
- 1 tsp black pepper
- 2 lemons (1 juiced – 1 sliced in wedges)
- 4 slices pita bread
- ½ cup feta cheese
*If you do not have cooked and shredded chicken ready to use, simply boil 1 lb. of chicken, drain and shred.
Prepare the salad by combining the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large bowl.
In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon juiced.
Pour the dressing over the chicken salad.
Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.
Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important! That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!
♣ Vegetarian Option: Substitute shredded tofu for shredded chicken to make this recipe vegetarian.
♦ Gluten Free Option: Substitute gluten free pita bread to make this recipe gluten free.