Chicken Salad Pita with Baba Ghanoush

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon red wine vinegar

3 teaspoons dried mint, crumbled

3/4 teaspoon red pepper flakes

2 cloves garlic, finely minced

Kosher salt

4 tablespoons extra-virgin olive oil, plus more for drizzling

4 chicken scallopine (4 to 5 ounces each)

1 cup grape or cherry tomatoes, halved

1 unpeeled kirby cucumber, chopped

Freshly ground pepper

4 pocketless pitas

1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)

2 cups chopped romaine lettuce


  1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
  2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
  3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
  4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.