Mealime recipe · lives on in MealPot
Tzatziki-Dressed Salad with Chicken, Pita Chips, Olives & Feta
- 20 min
- 2–6 servings
- 677 kcal / serving
A crisp, refreshing salad with tender chicken, tangy feta, olives, and tomatoes, brightened by tzatziki and a crunchy pita chip topping. It comes together quickly for weeknights and folds in contrasting textures for a balanced bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½ pintgrape tomatoes
- ¼ cupKalamata olives, pitted
- 2 heartsromaine hearts
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ cuptzatziki sauce
- 2whole grain pitas
- 1yellow bell pepper
- yellow bell peppers
From the pantry: extra virgin olive oil, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Directions
- Preheat the oven to 425°F.
- Line a baking sheet with pita pieces cut into 2-inch chunks and arranged in a single layer.
- Drizzle the pita with oil and a pinch of salt; toss to coat and spread evenly.
- Bake, stirring halfway through, until the pita chips are crisp, about 6–8 minutes. Remove and let cool.
- In a medium bowl, whisk together tzatziki, red wine vinegar, olive oil, and a pinch of salt to form the dressing.
- Rinse and dry the produce; halve the grape tomatoes lengthwise and dice the bell pepper after trimming and seeding.
- Tear or chop the romaine into bite-sized pieces and add to the bowl.
- Roughly chop the olives and add them to the bowl.
- Shred the chicken meat off the rotisserie, breaking it into pieces, and add to the bowl.
- Toss in the pita chips and feta and mix until everything is lightly coated and distributed.
- Divide the salad among plates or bowls and serve.
Two tips
- Prep ahead: keep the dressing, chopped vegetables, and chicken separate in the fridge for up to a day; assemble just before serving.
- Serving idea: crumble extra feta over the top or swap olives for more tomatoes for a lighter finish.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 52 g
- Carbs
- 50 g
- Fat
- 32 g
- Fiber
- 9 g
- Sodium
- 1494 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.