Mediterranean Chicken Sandwiches
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. (This recipe is Diabetic Friendly!!)
Marcia Fuller Sheridan, Montana
Mediterranean Chicken Sandwiches Recipe
Mediterranean Chicken Sandwiches
1 ¼ lb. boneless skinless chicken breast, cut into 1 inch strips
2 medium tomatoes, seeded and chopped
½ cup sliced quartered seeded cucumber
½ cup sliced sweet onion
2 Tbsp. cider vinegar
1 Tbsp. olive oil
1 Tbsp. minced fresh oregano or 1 tsp. dried oregano
1 to 2 tsp. minced fresh mint or ½ tsp. dried mint
¼ tsp. salt
6 whole wheat pita pocket halves, warmed
6 lettuce leaves
In a large nonstick coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly.
In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently.
Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon. 6 servings
(Recipe for Mediterranean Chicken Sandwiches was in tasteofhome.com)
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