You know those days when you need something fresh, fast, and filling? That’s exactly why I fell in love with this Chicken & Cucumber Pita Salad. It’s my go-to for summer picnics, last-minute lunches, and those “I don’t feel like cooking” nights. The crisp cucumbers, juicy cherry tomatoes, and crunchy pita pieces tossed with tender chicken and tangy feta? Absolute magic. I’ve been making this for years—my family practically demands it at every potluck. The lemon-oregano dressing gives it that bright Mediterranean flair, and the best part? It comes together in 15 minutes flat. Trust me, once you try it, you’ll be hooked.

Why You’ll Love This Chicken & Cucumber Pita Salad

This isn’t just another salad—it’s a game-changer. Here’s why:

• Quick & easy: No cooking required! Just chop, toss, and devour in 15 minutes.
• Refreshing crunch: Crisp cucumbers, toasted pita, and juicy tomatoes make every bite exciting.
• Perfectly balanced: Lean chicken, healthy fats from olive oil, and a tangy lemon kick keep it light yet satisfying.
• Meal prep hero: Pack it for lunches or whip it up last-minute—it’s endlessly adaptable.

Seriously, this Chicken & Cucumber Pita Salad checks all the boxes. Even my picky nephew licks the bowl clean!

Ingredients for Chicken & Cucumber Pita Salad

Here’s everything you’ll need to make this refreshing salad—measured exactly how Grandma taught me (no eyeballing!):

• 2 cups cooked chicken, shredded – Rotisserie chicken works wonders here, but leftover grilled chicken is fantastic too
• 1 large cucumber, diced – English cucumbers are my pick since they’re less watery, but any will do
• 1/2 red onion, thinly sliced – Soak in ice water for 5 minutes if you want to tame the bite
• 1 cup cherry tomatoes, halved – Rainbow ones make it extra pretty
• 2 whole wheat pitas, toasted and cut into pieces – That crunch is everything
• 1/4 cup feta cheese, crumbled – The salty little gems that tie it all together
• 2 tbsp olive oil – Good quality EVOO makes a difference
• 1 tbsp lemon juice – Freshly squeezed, none of that bottled stuff!
• 1 tsp dried oregano – Rub it between your fingers to wake up the flavor
• Salt and pepper to taste – Start light, you can always add more

Ingredient Substitutions & Notes

Flexibility is key! Swap feta for goat cheese if you’re feeling fancy, or toss in fresh mint or parsley for a herby kick. No whole wheat pitas? Regular work fine—just toast ’em extra crispy. Veggie lovers can add bell peppers or kalamata olives. Hate raw onion? Skip it! This salad forgives all creative liberties (but don’t skimp on the lemon—that’s non-negotiable).

How to Make Chicken & Cucumber Pita Salad

Listen, this salad is so simple, you’ll laugh—but the order matters! Here’s how I layer the flavors for maximum deliciousness every time:

Step 1: Combine Salad Base

Grab your biggest mixing bowl (trust me, you want room to toss). Add the shredded chicken first—I like to fluff it with my fingers so no clumps form. Toss in those vibrant diced cucumbers, the soaked red onions (they’ll be nice and crisp), and those halved cherry tomatoes. Finally, add your toasted pita pieces last so they stay crunchy. Give it all a gentle stir—just enough to make it look pretty without bruising the veggies.

Step 2: Prepare the Dressing

In a small bowl, whisk together the olive oil and lemon juice like you mean it—you want it slightly emulsified. Sprinkle in the oregano, crushing it between your fingers to release those earthy oils. Season with salt and pepper, then taste! Too tart? Add a drizzle of honey. Too flat? More lemon zest or a pinch of garlic powder works wonders.

Step 3: Toss & Serve

Pour the dressing over your salad base and use two big spoons to fold everything together—don’t smash the pitas! Sprinkle the feta on top like edible confetti. Serve immediately for maximum crunch, or let it chill 30 minutes if you prefer softer textures (cover it or the pitas will sog). Either way, prepare for compliments—this Chicken & Cucumber Pita Salad steals every show!

Tips for the Best Chicken & Cucumber Pita Salad

After making this salad countless times (and receiving countless recipe requests), here are my foolproof tricks:

• Toast those pitas extra crispy – They’ll stay crunchier longer against the juicy veggies
• Let it sit 30 minutes before serving – The flavors marry beautifully, but don’t wait more than 2 hours or the pitas soften
• Taste as you go with the lemon – Some days it needs an extra squeeze to really sing
• Keep components separate until serving – Perfect for meal prep! Just store dressing and pitas apart
• Use chilled ingredients – Ice-cold cucumbers make this salad ultra-refreshing

Little things make a big difference—like salting the cucumbers lightly before adding them to draw out excess water. You’ll thank me later!

Serving Suggestions for Chicken & Cucumber Pita Salad

This salad shines on its own, but here’s how I love to serve it for maximum Mediterranean vibes: with a big scoop of garlicky hummus and warm pita bread for dipping. Grilled zucchini or eggplant on the side makes it heartier, while a frosty glass of mint iced tea cuts through the richness perfectly. Picnic tip? Pack it alongside olives and dolmas for an instant mezze platter—your guests will think you slaved all day!

Storage & Reheating

Here’s the deal with leftovers—this Chicken & Cucumber Pita Salad is best eaten fresh, but if you must store it, tuck it into an airtight container in the fridge for up to 2 days. The pitas will soften, but the flavors still rock! Never reheat it—that chicken turns rubbery and the cucumbers go sad. Instead, let it come to cool room temp before digging back in. Pro tip: If you know you’ll have leftovers, keep the pitas separate and add them just before eating to maintain that perfect crunch.

Chicken & Cucumber Pita Salad FAQs

I get asked these questions all the time when I bring this salad to potlucks—here are the answers straight from my kitchen experience!

Can I make Chicken & Cucumber Pita Salad ahead of time?
Yes, but with a trick! Prep all ingredients separately and store them in the fridge. Combine everything just before serving so the pitas stay crispy. The dressed salad keeps for 2 days, though the texture changes—still tasty, just softer!

Is this gluten-free?
Almost! Swap regular pitas for gluten-free ones and you’re golden. I like using toasted gluten-free flatbreads—they give that same satisfying crunch without compromising flavor.

What’s the best chicken to use?
Rotisserie chicken is my lazy-day hero, but grilled or baked chicken breasts work beautifully. Just don’t use canned chicken—trust me, the texture’s all wrong for this fresh salad.

Can I add other veggies?
Absolutely! Bell peppers, kalamata olives, or even shredded carrots are fantastic additions. My aunt adds radishes for extra zip. Just keep the total veggie volume roughly the same so the dressing coats everything evenly.

Why does my salad get watery?
Ah, the cucumber curse! Always pat diced cucumbers dry with paper towels before adding them. If making ahead, salt them lightly, let sit 10 minutes, then rinse and dry—this draws out excess moisture. Your future self will thank you for crispier results!

Nutritional Information

Okay, let’s talk numbers—but remember, these are just ballpark figures since we all tweak recipes to our taste! Here’s the scoop per serving (about 1/4 of the recipe) based on my standard ingredients:

• Calories: 280 – Light enough for lunch but keeps you full for hours
• Protein: 20g – Thanks to that lean chicken and feta protein punch
• Fat: 12g – Mostly the good-for-you kind from olive oil and cheese
• Carbs: 22g – Whole wheat pitas and veggies bring the energy
• Fiber: 3g – Not bad for something this tasty!

Important note: Nutritional values are estimates and vary based on ingredients used. Swap feta for goat cheese? Add extra olives? Your numbers will dance a bit—and that’s perfectly fine! What matters is that this Chicken & Cucumber Pita Salad packs nutrients without skimping on flavor. My nutritionist friend calls it “a balanced meal in one bowl”—and she’s tough to impress!

15-Minute Chicken & Cucumber Pita Salad – Irresistibly Fresh!

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• Author: Christina R. Jones
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A refreshing and easy-to-make pita salad with chicken and cucumber.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 large cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 whole wheat pitas, toasted and cut into pieces
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine chicken, cucumber, red onion, cherry tomatoes, and pita pieces.
2. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently.
4. Sprinkle crumbled feta cheese on top.
5. Serve immediately or refrigerate for up to 2 hours.

Notes

• Use rotisserie chicken for quick prep.
• Add fresh parsley or mint for extra flavor.
• Replace feta with goat cheese if preferred.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 50mg

Keywords: chicken, cucumber, pita, salad, Mediterranean, easy