Easy-peasy chicken pitta with greek salad
Make salad more exciting with this simple recipe for stuffed pitta breads, using Birds Eye Chicken Chargrills. Quick, healthy and delicious, this is a great alternative to sandwiches that kids can get hands-on with.
Ingredients (makes 2)
- 1 x Birds Eye Chicken Chargrill
- 2 x wholemeal pitta, halved
- 6 x black olives
- 3 x medium tomatoes (cut into wedges)
- 1 x cucumber (peeled, diced into cubes)
- 1 x small red onion (sliced into rings)
- 100ml/3fl oz. extra virgin olive oil
- 150g/5oz feta
- 1 tsp. dried oregano
- 50ml/3 tbsp. red wine vinegar
- A dollop of hummus
Top tip: Have two bowls handy when you make the greek salad, so that you can leave out the onions and olives if you want to cater to children's tastebuds.
- Preheat the oven and cook the Birds Eye Chicken Chargrills per the instructions on the packet.
- While the chicken is cooking, mix the salad ingredients with the feta
- Mix the olive oil and red wine vinegar in a small bowl to make a dressing.
- Part fill the pitta breads with the salad mix, drizzle over the dressing and add a dollop of hummus.
- Slice the cooked chicken pieces and add to the pitta.
- Sprinkle with oregano and serve.
With thanks to our Mumsnet vlogger Caroline.
This recipe was originally thought up by Honest Mum.
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