Moroccan Chicken Salad Pitas

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
Prep time
Cook time
Total time
Moroccan spiced chicken salad with bright summer flavors - perfect for a healthy and quick weeknight meal!
Recipe type: Main Dish
Cuisine: Middle Eastern
Serves: 4
  • 2 boneless skinless chicken breasts, pounded to ½ inch thickness + salt & pepper to taste
  • 1 cucumber, peeled and diced
  • ¼ 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)
  1. 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.
  2. Mix chicken and all other ingredients in a bowl. Chill until ready to serve. Serve wrapped in pita bread or flat bread.
*Recipe inspired by Rachael Ray Mag


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

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