Supercharge meal prep with our Chicken Salad Pita! Succulent chicken and crispy veggies loaded into pita pockets – with a tangy Greek dressing to finish. It’s such a tasty and fresh lunch spin on our spring chicken salad.

Greek chicken salad stuffed into a pita pocket.
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Chicken Pita Pockets: Fast and Easy Lunches

Our Chicken Salad Pita is a delicious combo of juicy chicken and fresh veggies, nestled within a fluffy pita pocket with a zesty Greek dressing to finish. 

If you haven’t used pita before, it’s a wonderfully airy bread originating from the Mediterranean. It opens up like a little pouch – perfect for stuffing with all sorts of yumminess.

Not only is this chicken salad recipe a cinch to put together, but it’s also a fantastic meal prep option for the busy week ahead. Prep the salad ahead, and each morning, fill a pita pocket for a fast, nutritious lunch. 

It’s a great recipe for that leftover grilled chicken drumsticks from last night’s dinner. To make things even better, we’ve included plenty of customization ideas and add-ins for you to try – just take a look below.

pita pockets and hummus in a bowl.


Get to your local grocery store and gather these Chicken Salad Pita ingredients:

  • Chicken: Our main source of protein. Use leftover meat from half roasted chicken or rotisserie chicken from the supermarket, or yogurt marinated chicken kebabs would be great!
  • Whole-wheat pita pocket halves: These bread pockets house our salad, and have a wholesome, nutty flavor. White pita bread is fine if wholewheat isn’t your thing.
  • Romaine lettuce: The salad’s crunchy base. We choose romaine as it has a nice crisp texture that works well inside the pita bread.
  • Grape tomatoes: These juicy gems are great for salad, adding little bursts of sweetness. 
  • Cucumber: Cool and refreshing, cucumbers give that hydrating crunch – nicely balancing out the richness of the chicken.
  • Feta: This tangy cheese adds a creamy contrast, keeping things exciting.
  • Greek Salad Dressing: Drizzled over, it brings all our ingredients together with its zesty and herby notes. Try our easy recipe, or grab a bottle from the store. 
  • Hummus: This creamy delight adds depth and really brings the taste of the Mediterranean.

See the recipe card for quantities.

Optional Add-Ins

Change up your chicken stuffed pita pockets a little every day. Here’s a list of our fave add-ins:

  • Spicy spicy: Turn up the heat with a sprinkle of chili flakes or a dash of cayenne pepper. If you’re feeling adventurous, a dollop of spicy salsa can bring a Mexican flair to your pita.
  • Bean boost: For some added protein and fiber, add chickpeas or black beans. They not only enhance the nutritional value but also lend a delightful earthy flavor, making your pita even more filling.
  • Go Greek: Add Kalamata olives for a distinct, briny kick. Pair with some finely diced red onions for a nice Mediterranean touch.
  • Veggie variety: Add in some thinly sliced radishes or julienned bell peppers for a peppery bite.
Greek chicken pita with a side of drink on the side.


Here are some ways you can tweak this simple chicken salad recipe to make it your own:

  • Hummus heaven: Different flavored hummus can completely change the character of your pita. Experiment with roasted red pepper or garlic flavors. You can even use leftover layered hummus dip.
  • Say cheese: If feta feels too routine, there’s a world of cheese out there. Consider the creamy decadence of crumbled goat cheese or the milky softness of mozzarella.
  • Dress it up: Try Greek yogurt Caesar dressing if you desire a creamy, garlicky touch with a hint of umami. For a tangy and herbaceous zest, buttermilk ranch dressing is your go-to.
  • Veggie voyage: Not a chicken fan? Replace it with grilled eggplant or zucchini for a vegetarian version.
  • Leafy luxe: Swap out the romaine lettuce for a more peppery bite with arugula or the delicate, nutty notes of baby spinach.
chopped Greek chicken salad in a bowl.

How to Make

Now we’ve got our ingredients sorted, let’s jump right into the exciting part – making our easy Chicken Salad Pitas. Check the recipe card below if you need more help. 

  1. First, in a medium bowl, toss together the lettuce, tomatoes, cucumbers, chicken, and feta. Add a generous amount of Greek salad dressing and give it a good mix. Have a taste, and season with more salt and pepper if needed. 
  2. Now prep the pita bread. Split each pita in half and open it up like a pocket, then spread hummus inside. 
  3. Spoon your freshly made chicken salad into the pita pocket, and enjoy!

Expert Tips

Ready to make the most mouthwatering chicken pita pockets? Let’s dive into some of our top expert tips:

  • Stay crisp: Hold off on adding the dressing until you’re just about to eat. This keeps your veggies fresh and stops them from getting soggy.
  • Pocket perfection: Warm up your pita bread slightly before stuffing. It makes them easier to work with and less prone to tearing. 
  • Chicken choice: Rotisserie chicken is a handy shortcut, but it can sometimes be a tad salty. Roast your own bone-in chicken breast to help keep the sodium levels down.
  • Make-ahead magic: If meal prepping, keep the salad, dressing, and pita separate and assemble when you’re ready to go for maximum freshness. 
close up of Greek chicken and romaine salad stuffed inside a whole wheat pita.

Recipe FAQs

What do you eat with chicken pitas?

Chicken pitas work well with many side dishes. Try pairing it with a side of
chopped Greek salad and tzatziki yogurt sauce for a delicious Mediterranean feast. 

Our crispy oven-baked fries are another great option, especially for the young ones.

Can I use a different type of lettuce for this salad?

When it comes to the best lettuce to use in a pita salad, we think romaine works well as it adds a lovely crunch.

But, of course, there are others you can try if romaine isn’t available, such as iceberg or butter lettuce. If you’re feeling ultra-healthy, you could even use spinach.

Is there a vegan substitute for feta cheese?

Wondering about the cheese if you’re going vegan? Try visiting your local health food store – they usually stock vegan feta.

Alternatively, you can make your own feta substitute using crumbled tofu seasoned with lemon juice, olive oil, and a pinch of salt.

Can I use chicken breast instead of rotisserie chicken?

Rotisserie chicken is super convenient, but it’s not easily available to everyone. Luckily, chicken breast is super quick to cook up.

Season well, give it a quick sear in a hot skillet till golden and cooked inside, then let it rest before slicing.

If you try Chicken Salad Pita, please leave a star rating and let me know how you like the recipe in the comments below.

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Greek Chicken Salad Pita Pockets|

Chicken Salad Pita Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 0 min
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: Greek


Greek chicken pita made with delicious fresh chicken salad that is tossed in Greek vinaigrette. It’s such a tasty and fresh lunch idea!


Units Scale

Greek Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed
  • 1 tsp. dried oregano
  • salt & fresh pepper

Chicken Salad

  • 45 cups shredded romaine lettuce (or 10 oz. bag chopped romaine)
  • 1/2 cup chopped grape tomatoes
  • 1 cup chopped cucumber
  • 1 cup chopped cooked chicken, leftovers, or rotisserie
  • 1/3 cup crumbled feta
  • 6 oz. hummus
  • 6 whole-wheat pita pocket halves


Greek Vinaigrette

  1. In a small bowl, whisk together vinaigrette ingredients and set aside.

Chicken Salad

  1. In a medium bowl, toss the lettuce, tomatoes, cucumber, chicken, and feta with Greek Vinaigrette.
  2. Split the pita in half to form a pocket. Spread about 2 tablespoons of hummus inside of the pita pocket. Fill the pocket with Chicken Salad. Enjoy!


  • Meal Prep: To meal prep, prepare the dressing and salad, and refrigerate separately. Assemble right before serving.


  • Serving Size: 1 pita halve with salad
  • Calories: 332
  • Sugar: 2.4 g
  • Sodium: 330.7 mg
  • Fat: 16.2 g
  • Carbohydrates: 25.1 g
  • Protein: 23.1 g
  • Cholesterol: 62.6 mg