Marissa's MediterraneanA bright, zesty, and protein-packed lunch that swaps heavy mayo for creamy avocado and tangy Greek yogurt. Perfect for a quick desk lunch or a healthy family picnic!
In a medium mixing bowl, combine the avocado, Greek yogurt, and lemon juice. Mash with a fork until relatively smooth but with a few small chunks for texture.
The lemon juice prevents the avocado from browning, so don't skip it!
Fold in the shredded chicken, diced red onion, and fresh parsley until everything is well coated in the avocado mixture.
If the mixture feels too thick, add another teaspoon of yogurt or lemon juice.
Gently stir in the crumbled feta cheese and season with salt and black pepper to taste.
Lightly toast your pita bread in a dry skillet or toaster until warm and pliable.
Slice the pitas in half and stuff generously with the chicken avocado salad. Serve immediately.
This is my favorite way to use up leftover roasted chicken from the night before, but it's just as good with freshly seared breasts! The secret is in the 'mash'—don't be afraid to really get in there with a fork to make it creamy without needing a ton of mayo. If you want a little extra kick, a pinch of chili flakes goes a long way. Serve it in a warm whole wheat pita or over a bed of crunchy romaine!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef