Chopped Greek Chicken Sandwich: A Mediterranean Delight

## Introduction

Craving a taste of the Mediterranean? Look no further than this incredibly flavorful and satisfying Chopped Greek Chicken Sandwich. This recipe combines tender, juicy chicken with fresh vegetables, salty feta cheese, briny olives, and a tangy lemon-herb dressing, all piled high on toasted pita bread. It’s a quick and easy meal that’s perfect for lunch, dinner, or even a picnic. This isn’t just a sandwich; it’s a vibrant explosion of flavors and textures that will transport your taste buds to the sunny shores of Greece. Get ready to experience a culinary adventure with this recipe that’s sure to become a new family favorite.

This recipe stands out because of its simplicity and adaptability. The core ingredients are readily available, and you can easily customize it to your liking. Whether you prefer grilled, baked, or pan-fried chicken, the choice is yours. Want to add more heat? Toss in a pinch of red pepper flakes. Looking for extra creaminess? A dollop of Greek yogurt will do the trick. The possibilities are endless!

## Why You’ll Love This Recipe

* **Flavor Explosion:** The combination of savory chicken, fresh vegetables, salty feta, and tangy dressing creates an incredibly delicious and well-balanced flavor profile.
* **Quick and Easy:** This sandwich comes together in under 30 minutes, making it perfect for busy weeknights.
* **Healthy and Nutritious:** Packed with protein, vitamins, and healthy fats, this sandwich is a satisfying and nutritious meal.
* **Customizable:** Easily adapt the ingredients to your preferences and dietary needs.
* **Perfect for any occasion:** Great for lunch, dinner, picnics, or even parties.

## Ingredients You’ll Need

### For the Chicken:

* **Chicken Breasts:** 2 boneless, skinless chicken breasts (about 1 pound total)
* **Olive Oil:** 2 tablespoons
* **Lemon Juice:** 1 tablespoon, freshly squeezed
* **Dried Oregano:** 1 teaspoon
* **Garlic Powder:** 1/2 teaspoon
* **Salt:** 1/2 teaspoon, or to taste
* **Black Pepper:** 1/4 teaspoon, or to taste

### For the Chopped Salad:

* **Cucumber:** 1 medium, peeled, seeded, and diced
* **Tomato:** 1 large, diced
* **Red Onion:** 1/4 cup, finely diced
* **Kalamata Olives:** 1/2 cup, pitted and sliced
* **Feta Cheese:** 1/2 cup, crumbled
* **Fresh Parsley:** 1/4 cup, chopped
* **Fresh Mint:** 2 tablespoons, chopped

### For the Lemon-Herb Dressing:

* **Olive Oil:** 3 tablespoons
* **Lemon Juice:** 2 tablespoons, freshly squeezed
* **Red Wine Vinegar:** 1 tablespoon
* **Dried Oregano:** 1/2 teaspoon
* **Garlic:** 1 clove, minced
* **Salt:** 1/4 teaspoon, or to taste
* **Black Pepper:** 1/8 teaspoon, or to taste

### For the Sandwiches:

* **Pita Bread:** 4 large pita breads, warmed
* **(Optional):** Hummus, Tzatziki Sauce, or Greek Yogurt for spreading

## Equipment Needed

* **Cutting Board:** For chopping vegetables and chicken.
* **Sharp Knife:** For precise dicing and slicing.
* **Large Bowl:** For mixing the chopped salad.
* **Small Bowl or Jar:** For preparing the lemon-herb dressing.
* **Grill Pan or Skillet:** For cooking the chicken. A cast-iron skillet works great.
* **Tongs:** For flipping the chicken.
* **Measuring Spoons and Cups:** For accurate ingredient measurements.
* **Whisk or Fork:** For emulsifying the dressing.

## Step-by-Step Instructions

### Step 1: Prepare the Chicken

1. **Marinate the Chicken:** In a medium bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Add the chicken breasts and toss to coat evenly. Let marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
2. **Cook the Chicken:** Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Place the chicken breasts on the hot pan and cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
3. **Rest and Dice:** Remove the chicken from the pan and let it rest for 5 minutes. This allows the juices to redistribute, resulting in more tender chicken. Dice the chicken into small, bite-sized pieces.

### Step 2: Prepare the Chopped Salad

1. **Combine Vegetables:** In a large bowl, combine the diced cucumber, tomato, red onion, Kalamata olives, feta cheese, fresh parsley, and fresh mint.

### Step 3: Prepare the Lemon-Herb Dressing

1. **Whisk Ingredients:** In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and pepper until well combined.

### Step 4: Assemble the Sandwiches

1. **Dress the Salad:** Pour the lemon-herb dressing over the chopped salad and toss gently to coat evenly.
2. **Fill the Pitas:** Warm the pita breads according to package directions. Open each pita bread and spread with hummus, tzatziki sauce, or Greek yogurt, if desired. Fill each pita with a generous amount of the dressed chopped salad and diced chicken.
3. **Serve Immediately:** Serve the Chopped Greek Chicken Sandwiches immediately and enjoy!

## Tips and Tricks for the Perfect Sandwich

* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
* **Chop the Vegetables Small:** Dicing the vegetables into small, uniform pieces ensures that each bite is perfectly balanced.
* **Use Fresh Herbs:** Fresh parsley and mint add a bright and vibrant flavor to the salad. If you don’t have fresh herbs, you can use dried herbs, but use half the amount.
* **Marinate the Chicken:** Marinating the chicken helps to tenderize it and infuse it with flavor. Even a short 15-minute marinade will make a difference.
* **Toast the Pita Bread:** Toasting the pita bread adds a nice crunch and prevents it from getting soggy.
* **Don’t Overdress the Salad:** Add the dressing gradually, tossing gently to coat. You don’t want the salad to be swimming in dressing.
* **Add a Creamy Element:** A dollop of hummus, tzatziki sauce, or Greek yogurt adds a creamy element that complements the other flavors.
* **Spice it up:** Add a pinch of red pepper flakes to the chicken marinade or the dressing for a little heat.

## Variations and Substitutions

* **Chicken:** Use grilled chicken, baked chicken, or even rotisserie chicken for convenience. You can also substitute chicken thighs for chicken breasts.
* **Vegetables:** Add or substitute other vegetables such as bell peppers, cucumbers, artichoke hearts, or sun-dried tomatoes.
* **Cheese:** Use different types of cheese, such as halloumi or goat cheese, instead of feta.
* **Olives:** Use different types of olives, such as green olives or black olives, instead of Kalamata olives.
* **Herbs:** Use different herbs, such as dill or basil, instead of parsley and mint.
* **Bread:** Use different types of bread, such as naan bread or flatbread, instead of pita bread. You can also make this a salad instead of a sandwich by serving the chicken and chopped salad over a bed of lettuce.
* **Vegetarian:** Substitute grilled halloumi cheese or chickpeas for the chicken.
* **Vegan:** Omit the feta cheese and use a vegan yogurt or hummus.

## Serving Suggestions

This Chopped Greek Chicken Sandwich is delicious on its own, but it also pairs well with other Mediterranean dishes.

* **Serve with:** A side of Greek salad, hummus and pita chips, or a refreshing cucumber salad.
* **Pair with:** A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a refreshing lemonade.
* **Make it a meal:** Serve with a side of roasted vegetables or a simple green salad for a complete and satisfying meal.

## Storage Instructions

* **Leftovers:** Leftover chicken and chopped salad can be stored separately in airtight containers in the refrigerator for up to 3 days. It’s best to store them separately to prevent the pita bread from getting soggy.
* **Reheating:** Reheat the chicken in a skillet or microwave until warmed through. Assemble the sandwiches just before serving.
* **Freezing:** It’s not recommended to freeze the assembled sandwiches, as the vegetables and pita bread may become soggy. However, you can freeze the cooked chicken separately for up to 2 months. Thaw the chicken overnight in the refrigerator before using.

## Nutritional Information (Approximate)

* **Calories:** Approximately 550-650 per sandwich (depending on ingredients and portion size).
* **Protein:** 40-50 grams
* **Fat:** 25-35 grams
* **Carbohydrates:** 40-50 grams

## Conclusion

This Chopped Greek Chicken Sandwich is a delicious, healthy, and easy-to-make meal that’s perfect for any occasion. With its vibrant flavors and customizable ingredients, it’s sure to become a new favorite. So gather your ingredients, follow the simple steps, and enjoy a taste of the Mediterranean in every bite! This recipe is a guaranteed crowd-pleaser, and it’s a fantastic way to enjoy fresh, wholesome ingredients in a satisfying and flavorful package. Don’t be afraid to experiment with different variations to find your perfect combination. Whether you’re looking for a quick lunch, a healthy dinner, or a portable picnic option, this Chopped Greek Chicken Sandwich is the answer. Enjoy!

## Recipe Card

**Chopped Greek Chicken Sandwich**

A flavorful and easy-to-make sandwich with tender chicken, fresh vegetables, salty feta, and a tangy lemon-herb dressing.

**Prep Time:** 15 minutes
**Cook Time:** 15 minutes
**Total Time:** 30 minutes
**Servings:** 4 sandwiches

**Ingredients:**

* 2 boneless, skinless chicken breasts (about 1 pound total)
* 2 tablespoons olive oil
* 1 tablespoon lemon juice, freshly squeezed
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 1 medium cucumber, peeled, seeded, and diced
* 1 large tomato, diced
* 1/4 cup red onion, finely diced
* 1/2 cup Kalamata olives, pitted and sliced
* 1/2 cup feta cheese, crumbled
* 1/4 cup fresh parsley, chopped
* 2 tablespoons fresh mint, chopped
* 3 tablespoons olive oil
* 2 tablespoons lemon juice, freshly squeezed
* 1 tablespoon red wine vinegar
* 1/2 teaspoon dried oregano
* 1 clove garlic, minced
* 1/4 teaspoon salt, or to taste
* 1/8 teaspoon black pepper, or to taste
* 4 large pita breads, warmed
* (Optional): Hummus, Tzatziki Sauce, or Greek Yogurt for spreading

**Instructions:**

1. **Marinate Chicken:** In a medium bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken and marinate for 15-60 minutes.
2. **Cook Chicken:** Preheat a grill pan or skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through (165°F).
3. **Rest and Dice:** Let chicken rest for 5 minutes, then dice into small pieces.
4. **Prepare Salad:** In a large bowl, combine cucumber, tomato, red onion, olives, feta, parsley, and mint.
5. **Make Dressing:** In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper.
6. **Assemble Sandwiches:** Toss salad with dressing. Warm pita bread and spread with hummus, tzatziki, or yogurt (optional). Fill each pita with salad and diced chicken.
7. **Serve:** Serve immediately.

**Notes:**

* Customize the ingredients to your liking. Add other vegetables, cheeses, or herbs.
* Use grilled, baked, or rotisserie chicken for convenience.
* For a vegetarian option, substitute grilled halloumi or chickpeas for the chicken.