Chicken Salad Pita

Serves 8


1/2 cup plain Greek yogurt

2 cup cherry tomatoes, quartered

1 cup cucumber, cut into chunks

2 teaspoons coarse sea salt

12 ounces chicken meat pulled from a roasted chicken

Ground pepper

1 tablespoon fresh lemon juice

1 garlic clove, minced

4 pitas, halved

1 pound baby spinach leaves

1 tablespoon fresh oregano, finely chopped


Combine tomatoes and cucumber in a medium bowl, and sprinkle with 1/2 teaspoon salt. Toss to coat, and let stand for 30 minutes. Drain.

Add yogurt, chicken, lemon juice, garlic, and remaining 1/2 teaspoon salt. Season with pepper and stir.

Grill or toast pitas, fill with spinach, and divide chicken salad evenly among all halves. Top with oregano.