Moroccan Chicken Salad Pitas

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Moroccan spiced chicken salad with bright summer flavors – perfect for a healthy and quick weeknight meal!

Moroccan Chicken Salad Pitas

So chicken salad. It’s a simple thing, but man, what a classic. And the variations? Too many to count. Personally I like mine a little more on the savory side, I don’t care for the sweet varieties. But this Moroccan chicken salad? You guys. Woah to the yum. Seriously.

Moroccan Chicken Salad Pitas

Who’d have thought that chickpeas would work in a chicken salad, but oh do they ever. Chickpeas, or gorbanzo beans – whatever you like to call them – are great just for the fact that they take on the flavors of just about anything you pair them with. They’re like little food chameleons. I love em.

Moroccan Chicken Salad Pitas

And this recipe is EASY. After you cook the chicken, which takes maybe 10 minutes, you just chop it up, throw everything in a bowl, give it a stir and the job is done. If you have the time (hint: make the time) let it marinate a bit in the fridge just to let all of those yummy middle eastern flavors marry together. I know I know… It’s hard. You’re hungry. But you’re gonna thank me later, trust me.

Moroccan Chicken Salad Pitas

Moroccan Chicken Salad Pitas

Moroccan Chicken Salad Pitas

Moroccan spiced chicken salad with bright summer flavors - perfect for a healthy and quick weeknight meal!
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 15 minutes
Servings: 4 servings


  • 2 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • salt & pepper, to taste
  • 1 cucumber, peeled and diced
  • 1/4 cup thinly sliced radishes
  • 3 tablespoons cilantro, roughly chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 tablespoon plain yogurt (OR plain greek yogurt OR sour cream)
  • 1 tablespoon mayo
  • salt and pepper, to taste
  • greek-style pita bread (OR any flatbread)


  • Season chicken breasts with salt and pepper. Spray a large pan with cooking spray and cook over medium high heat 4-5 minutes on each side until cooked through. Chop into 1-inch pieces.
  • Mix chicken and all other ingredients in a bowl. Chill until ready to serve. Serve wrapped in pita bread or flat bread.


For a low-carb option, serve as a bowl without the pita bread. Delicious!Ā 


Calories: 137kcal | Carbohydrates: 3g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 94mg | Potassium: 347mg | Fiber: 1g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe inspired by Rachael Ray Mag.

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Recipe Rating


OOoh this looks awesome! I am a fan of Moroccan flavors, so putting it in a pita sounds delicious! šŸ™‚

Great idea for a pita stuffing! And so simple – this is great! (And gorgeous photos too!)

5 stars
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