Chicken Salad Pita with Baba Ghanoush

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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.

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping

🤤 More Drool-Worthy Recipes