Chicken & Cucumber Pitas with Yogurt Dill Sauce

Serve these Greek-inspired pita sandwiches with tabbouleh or a cold rice salad and bunches of juicy red grapes. The sauce can be made a day ahead.

Prep Time 
Total Time 
Servings 
4

Ingredients 

SAUCE
1 cup (4 ounces) crumbled feta cheese
1/2 cup low-fat yogurt
1/4 cup coarsely chopped dill weed or 2 teaspoons dried dill weed
2 tablespoons red wine vinegar
SANDWICHES
1 small (8 ounce) cucumber, thinly sliced
2 cups coarsely chopped Gold'n Plump® Deli Rotisserie Chicken
4 slices thin red onion, separated
4 (6-inch) pita fold breads

Instructions 

Stir all sauce ingredients together in small bowl until well blended. Set aside.

To serve, place some cucumber, chicken and onion on each pita bread. Top with sauce; fold over.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      422
    • Calories from Fat 
      39%
    • Total Fat 
      18g
    • Saturated Fat 
      8g
    • Total Carbohydrate 
      39g
    • Protein 
      25g
    • Sugars 
      4g
    • Cholesterol 
      93mg
    • Dietary Fiber 
      2g
    • Sodium 
      1,164mg
  • DAILY VALUE
    • Vitamin A 
      4%
    • Vitamin C 
      5%
    • Calcium 
      27%
    • Iron 
      11%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2.5
    • Fat 
      2
    • Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method