Recipe Corner: Greek Chicken Salad Pitas with Red Pepper Hummus



2 medium skinless rotisserie chicken breasts, diced

1/2 medium red onion, thinly sliced

1/2 cup Greek-style vinaigrette dressing

1/4 cup each celery and cucumber, diced

1/4 cup Italian flat-leaf parsley, chopped

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1/2 teaspoon dried oregano, crushed

Sea salt, black pepper, red pepper flakes (to taste)


4 white or whole-wheat pita breads, about 6 inches diameter

Red Pepper Hummus

1 cup plain deli hummus

1/2 cup roasted red peppers, drained, finely chopped

1/4 cup crumbled Feta cheese

1 tablespoon fresh chopped parsley

Juice of 1/2 lemon

Dash of garlic powder

OIive oil


Combine the hummus, roasted red peppers, Feta cheese, parsley, lemon juice and garlic powder in a medium bowl and set aside until ready to assemble.  Garnish with olive oil before serving.


Yogurt Garnish


1 1/2 cups plain or Greek yogurt

1/2 medium cucumber, peeled, seeded, shredded

1 tablespoon fresh lemon juice

1/2 teaspoon dried crushed mint

1/2 teaspoon fresh lemon zest

1/2 teaspoon crushed fresh garlic
1/4 teaspoon dill weed

Sea salt and black pepper (to taste)


Combine these ingredients in a medium bowl, mix, and set aside until ready to assemble.


  1. Combine the chicken salad ingredients in a medium bowl and toss with some dressing; adjust seasonings and set aside.


  1. Combine the red pepper hummus ingredients into a bowl, mix, and set aside until ready to serve.  (May be prepared a day ahead of time and refrigerated.)


  1. Combine the yogurt garnish ingredients in a bowl and set aside until ready to serve.   Cut the pita rounds in half and line pockets evenly with some of the hummus; add the chicken salad and drizzle each pocket with Yogurt Garnish, as desired.


Serves 4.


*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at


*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:


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