I love a good salad. Crisp veggies, a flavorful cheese and a bold dressing is one of my all time favorite trios. Although those components are usually enough, there are times when I feel the need for something else. Maybe that something is a nice piece of garlic bread or some big homemade croutons… or maybe that something is a pita! Todays recipe is simple, but really fun! We are going to make a great salad chopped up real small and place that salad into pita pockets and marvel at how fabulous they are.
Lets get started…
Begin by cutting 1 boneless skinless chicken breast into small pieces and season it with garlic powder, onion powder, salt and black pepper. Brown the chicken in a medium skillet with 1 tablespoon of extra virgin olive oil. If you have left over chicken or a rotisserie chicken, that will work great too!
While the chicken is browning, chop up a small head of romaine lettuce, 1 cup of cherry tomatoes, 1/2 of a sweet bell pepper, 1/2 of a cucumber and 2 spring onions. In addition to the veggies, you will need 1/2 cup of shredded cheddar and 1/4 cup of your favorite dressing.
Once the chicken is browned and cooked through, transfer it into a large bowl and add the chopped veggies and shredded cheese. Toss everything together to fully combine.
Start by adding 2 tablespoons of your favorite dressing and toss until the dressing is incorporated. If you want more dressing, add a little more in and once your salad is exactly how you want it, grab your pitas…
Slice 4 pitas in half and fill each half with salad. Grab some chips and dig in!
Now, I already love salads. On an average week, I almost have one a day, but there is something extra fun about enjoying a salad inside of a pita pocket. Its mobile, delicious and add a filling carb element… like croutons, but soft and pliable.
The next time you are looking for a simple lunch idea, try out these pita salad pockets. I think you are really going to like them…
Salad Pita Pockets
Ingredients
- 1 boneless skinless chicken breast, chopped small
- a pinch of garlic powder, onion powder, salt and black pepper
- 1 tablespoon of extra virgin olive oil
- 1 small head of romaine lettuce, finely chopped
- 1/2 of a cucumber, diced
- 1 cup of cherry tomatoes, diced
- 1/2 of a sweet bell pepper, diced
- 1/2 cup of sharp cheddar, shredded
- 2 spring onions, chopped small
- 1/4 cup of your favorite salad dressing
- 4 pitas
Instructions
- Add 1 tablespoon of extra virgin olive oil into a medium skillet and place it over medium heat
- Season the chopped chicken breast with a pinch of garlic powder, onion powder, salt and black pepper and place it into the skillet
- Cook until browned and cooked through (with an internal temperature of 165 degrees)
- Transfer the cooked chicken into a large bowl
- Add all of the chopped vegetables and cheese in with the chicken and toss to combine
- Add 2 tablespoons of dressing (more if necessary) and mix until fully incorporated
- Cut the pitas in half and fill with salad
- Enjoy!
