Greek Chicken Salad Sandwiches


by: Sharon

What to look for in Chicken? Today we are seeing more and more premium chickens available, and usually they are worth their higher price, though not always. Typically, these chickens are from old-fashioned breeds known more for their flavor than their plump breasts and perfectly even shape. Often called "free-range" chickens, they have access to the outdoors, or at least the freedom to wander indoors. The exercise contributes to firmer, more flavorful meat. Check them out. Any chickens you buy should have skins that fit their bodies well, not spotty or shriveled or too far overlapping. The color of the skin says little about quality, but the smell of a chicken will tell everything you need to know about freshness. If it smells funny, don’t buy it.


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serves: 4

8 boneless, skinless chicken thighs (about 4 ounces each)

3/4 cup creamy cucumber or blue cheese dressing

4 pita pockets

8 small green lettuce leaves

8 slices thin ripe tomato


1 lemon zest and juice

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped fresh oregano

2 tablespoons finely chopped fresh dill

1/2 teaspoon granulated garlic

1/4 teaspoon dry mustard

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon kosher salt

1/4 teaspoon ground cayenne pepper

Nutrition Facts
Greek Chicken Salad Sandwiches

Servings Per Recipe: 4

Amount per Serving

Calories: 637

  • Total Fat: 39.2 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 202.2 mg
  • Sodium: 967.7 mg
  • Total Carbs: 21.4 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 3.1 g
  • Protein: 48.5 g

how is this calculated?

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1.  To make the marinade: In a small bowl, whisk the marinade ingredients.

2.  Place the thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Refrigerate for 2 to 3 hours.

3.  Remove the thighs from the bag and discard the marinade. Grill over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for a few minutes until cool enough to handle. Chop the chicken into 1/4-inch pieces and place in a bowl. Add enough of the dressing to coat the chicken well. Mix well.

4.  Cut each pita pocket into 2 half moons. Open the 8 pockets and slide a lettuce leaf and tomato slice into each one. Fill with the chicken salad. Serve at room temperature.

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