Chicken Pita Salad


  • chicken breast, cooked and sliced
  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon fresh oregano leaves (mine came from my garden)
  • 1/2 teaspoon fresh ground pepper
  • 1/2 pound green beans, trimmed and cut into bite size pieces
  • 4 ounces feta cheese, cubed
  • 1 cup halved grape tomatoes
  • 1/2 cup pitted kalamata olives
  • 2 cups pita chips (I used mini whole wheat pitas that I toasted on the grill)
  • Your favorite salad mix (I like the herb mix)


  1. Blanch the green beans in a pot of salted boiling water for about 1-2 minutes.
  2. Drop the green beans into a bowl of ice cold water to shock them. Drain and set aside.
  3. Chop your vegetables and toast the pita if you are not using pita chips.
  4. Add the olive oil, lemon juice, oregano leaves, pepper and some salt to a jar with a lid or a bowl. Shake or whisk together. The dressing is done. (I might add a touch of honey for sweetness next time I make this dressing. It was nice a bright, but a little honey would have made it perfect. Maybe a teaspoon or two?)
  5. Assemble the salad.
  6. Drizzle dressing on the salad and over the top of the grilled chicken. I put a generous amount of fresh cracked pepper all over it.