Lebanese chicken-pita salad

Total Time
33 min
22 min
5 min
This easy recipe combines the classic, well-loved flavors of Mediterranean cuisine in a tasty make-ahead chicken salad that’s ideal for on-the-go lunches. Toasting the pita bread helps it hold up better to the wet ingredients in the salad. If you can’t find thin-sliced or chicken cutlets, purchase chicken breasts and cut them in half lengthwise to form two thinner pieces. You can also use rotisserie chicken breast to make this a virtually no cook recipe. Substitute English cucumbers here if you’d like to avoid peeling and seeding—English cucumbers have thinner skin and smaller edible seeds. When shopping, choose scallions that are bright green with no sign of browning or wilting.


Uncooked boneless skinless chicken breast

1 pound(s), thin-sliced, cut into thin strips

Table salt

¾ tsp

Black pepper

¼ tsp

Olive oil

3 tsp

Whole wheat pita

3 large, split, toasted, and cooled

Cherry tomatoes

12 medium, halved


1 medium, peeled, seeded, and cut into 1/2-inch pieces


2 medium, sliced

Fresh mint leaves

¼ cup(s), lightly packed, chopped


¼ cup(s), fresh, lightly packed, chopped

Fresh lemon juice

3 Tbsp

Ground cumin

½ tsp, or to taste


  1. Sprinkle chicken with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Heat 1 teaspoon of oil in large heavy nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, about 5 minutes; transfer to serving bowl.
  2. Break cooled pitas into 1-inch pieces and add to chicken along with tomatoes, cucumber, scallions, mint, cilantro, lemon juice, remaining 2 teaspoons oil, the cumin, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until mixed well.
  3. Serving size: about 2 cups