Chicken Salad
2 cups Chicken, cooked, cubed and tightly packed
2 tbsp Celery, finely diced
2 tbsp Scallion, finely diced
10 Kalamata Olives, pitted and diced
2 tbsp Mayonnaise
1/2 tsp Dijon Mustard
1/2 tsp Olive Oil
1 clove Garlic, minced
1 tbsp plus 1 tsp Fresh Basil, finely chopped
Juice of 1 Lemon
Salt & Pepper to taste
16 small Pita Pockets, whole or halved (See Recipe for Homemade Garlic Pita Bread)


Crumbled Feta Cheese

Kalamata Olives, pitted and halved 


• Combine all of the Chicken Salad ingredients together and mix until incorporated.

• Refrigerate for at least 1 hour before serving.

• Top or stuff each pita with 2 tbsp of chicken salad.

• Sprinkle with Feta Cheese and top with a half an Olive.

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Kat's Mediterranean Chicken Salad (Click Image To View Detail)

Category: Appetizers | Starters

Servings: 8

Misfit Level: Beginner

Notes From Betty:

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