Greek Salad Pockets are a great picnic sandwich that’s just the perfect way to enjoy a delicious and healthy meal outdoors.
– 1 lb Chicken breast cutlets For the meat: – 3 tbsp olive oil – 2 tbsp lemon juice – 2 garlic cloves – Salt and black pepper to taste For the salad seasoning: – 3 tbsp olive oil – 2 tbsp red wine vinegar – 1 garlic clove – 1 tsp dry oregano – Salt to taste For the salad: – 1 cucumber – 2 cups red grape tomatoes – ½ red onion – ½ cup cubed feta cheese – ¼ cup fresh mint – ¼ cup kalamata olives – Salad seasoning – 4 pita breads
In a small bowl add the olive oil, lemon juice and the minced garlic. Stir with a spoon and pour it in the chicken breast cutlets and let it marinate for 10 minutes. In a pan on a medium heat fry the chicken cutlets. Season with salt and black pepper. Fry for a few minutes on one side then flip to the other side. Take them out of the heat when they get some nice brown color. Leave them to cool a little then place them on a chopping board and cut them into stripes..
In a small bowl place the olive oil and the red wine vinegar, garlic, oregano, salt and stir until the ingredients are mixed. Place your chopping board on the working surface and cut the vegetables for the salad in the wanted size. Chop the pitted kalamata olives as well, cut the feta cheese into cubes and fresh mint into tiny pisces. In a big bowl add the chopped cucumber, tomatoes, red onion, feta cheese, fresh mint, kalamata olives. Stir everything and add the oil with the seasons.
Cut the pita bread in half and fill each half with a few pieces of meat and a few tbsp of salad. Repeat the same procedure for the rest of the pita breads.