Spicy Chicken Pita with Arugula Feta Salad
Crisp, open-faced pitas topped with jalapeño-seasoned chicken and a fresh arugula, cucumber, tomato, and feta salad tossed in balsamic pomegranate dressing.
Servings 4 Servings
Calories: 474kcal
Ingredients
Chicken Filling
- 8 ounces ground chicken breast or boneless, skinless chicken breast cut into chunks
- 1 white onion diced
- 1 jalapeño stem removed and cut into chunks
- ½ cup parsley leaves washed and dried
- ¼ cup plain panko breadcrumbs
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
Arugula Feta Salad
- 2 cups arugula washed and dried
- ½ cup Campari tomatoes quartered
- ½ cup English cucumber diced
- ¼ cup white onion thinly sliced
- ½ cup feta cheese cut into small cubes
- ¼ cup pine nuts optionally toasted
Balsamic Pomegranate Dressing
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon balsamic vinegar
- 1 teaspoon pomegranate molasses
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
Pitas and Cooking Oil
- 2 pita breads with pockets
- 2 tablespoons olive oil divided between cooking batches
Equipment
- Food Processor or Meat Grinder
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the chicken: If using chicken breast chunks, place them in a food processor and pulse until finely ground. Transfer to a mixing bowl. If using ground chicken, place it directly in the bowl.
- Chop the aromatics: Add the diced onion, jalapeño, and parsley to the food processor. Pulse until finely chopped, scraping down the sides with the machine turned off.
- Mix the filling: Add the chopped aromatics to the chicken along with the panko breadcrumbs, egg, salt, black pepper, onion powder, garlic powder, smoked paprika, and Italian seasoning. Mix until evenly combined.
- Split and fill the pitas: Using a serrated knife, carefully split each pita horizontally along its edge to separate the top and bottom layers into full rounds. Divide the chicken filling evenly among the rounds. Spread it in a thin, even layer over each cut surface, reaching all the way to the edges.
- Prepare the salad: In a clean mixing bowl, gently combine the arugula, tomatoes, cucumber, sliced onion, feta, and pine nuts. Leave undressed until ready to serve.
- Make the dressing: Add the lemon juice, balsamic vinegar, pomegranate molasses, salt, black pepper, and extra virgin olive oil to a small jar. Secure the lid and shake until combined.
- Cook the chicken pitas: Heat a large skillet over medium-high heat. Add enough cooking olive oil to lightly coat the skillet, reserving the remainder for subsequent batches. Place the pitas chicken-side down without crowding the pan. Cook for approximately 3-4 minutes, or until browned and the chicken reaches an internal temperature of 165 °F. Insert an instant-read thermometer sideways into the thickest part of the chicken layer without touching the skillet. Reduce the heat if the filling browns before it cooks through.
- Crisp the bread: Flip each pita and cook bread-side down for 1-2 minutes, until lightly crisp. Transfer to a clean plate. Repeat with the remaining pitas, adding the reserved oil as needed.
- Dress and serve: Shake the dressing again, pour it over the salad, and toss gently. Place the chicken pitas on plates, chicken-side up. Divide the salad evenly over the pitas and serve immediately.
Video
Notes
- Start with ground chicken: Use store-bought ground chicken to skip grinding chicken breasts. Finely chop the onion, jalapeño, and parsley by hand if you also want to skip the food processor.
- Use prepared produce: Pre-diced onion, prewashed arugula, and pre-sliced onion can reduce prep time. Keep the diced onion for the filling and the sliced onion for the salad.
- Choose crumbled feta: Substitute crumbled feta for cubed feta to eliminate another chopping step.
- Skip toasting the pine nuts: Use them straight from the package, buy toasted pine nuts, or leave them out for a simpler salad.
- Use a dressing shortcut: Replace the homemade dressing with bottled balsamic vinaigrette. Stir in a little pomegranate molasses to retain the recipe’s sweet-tart flavor.
- Prep ahead: Mix the chicken filling and refrigerate it in a covered container up to a day ahead. Prepare the dressing separately and keep the salad ingredients undressed until serving.
- Keep the chicken layer thin: Spread the filling evenly to the edges of each pita. Cook until the chicken reaches 165°F, reducing the heat if it browns too quickly.
Nutrition
Calories: 474kcal | Carbohydrates: 29g | Protein: 22g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1069mg | Potassium: 572mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 25mg | Calcium: 188mg | Iron: 3mg
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