Recipe Corner: Grilled Chicken and Mixed Greens Pitas with Garlic Sauce


By Christine Vartanian Datian



3 large grilled or baked chicken breasts, skin removed, diced or shredded (or use diced or shredded turkey breast)

6 medium pitas, regular or whole wheat

5-6 cups mixed greens, chopped spinach, parsley and green onions, and fresh mint (combined)

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4 Roma tomatoes, thinly sliced

2 large Japanese eggplant, halved lengthwise

1 cup hummus (homemade or store bought)

1 cup garbanzo beans, washed and drained

1 English cucumber, sliced thinly

1 medium red onion, sliced thinly

1 cup roasted red bell peppers, chopped

1 cup artichoke hearts, packed in oil, drained and chopped

Crumbled feta cheese, toasted pine nuts or walnuts

Olive oil

Lemon wedges


Garlic Sauce

1/2 cup olive oil

4-5 cloves garlic, mashed or minced

2-3 tablespoons fresh lemon juice and zest of 1/2 lemon

1 teaspoon each dried basil, parsley and oregano

1/4 teaspoon dry/ground mustard

Fine sea salt, black pepper

Ground sumac or paprika



Combine the garlic sauce ingredients in a medium bowl or container and chill before serving.

In a large bowl, toss the mixed greens, spinach, parsley, green onions, mint, cucumbers, and garbanzo beans together, and set aside.

Lightly brush pitas with olive oil and grill or bake until slightly crispy; do not burn or over bake pitas.

Brush eggplant slices with olive oil, season with salt and pepper, and grill on each side for 2-3 minutes. Remove eggplant from grill, cut into medium pieces, and set aside.

To assemble, spread equal portions of hummus on top of each pita, and then arrange the red onions, roasted peppers, and artichoke hearts in a circular pattern (like a pizza). Add the diced or shredded chicken and grilled eggplant pieces, and top each pita with a generous portion of mixed greens.


Drizzle with garlic sauce and garnish with feta cheese and toasted pine nuts or walnuts. Serve with fresh lemon wedges and extra hummus or plain yogurt on the side.


Serves 6.

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