Greek Salad With Chicken Pocket

Ingredients

1 Wheat Perforated Pocket Pita (06015)
1½ oz. Greek Dressing
2 oz. Chicken Breast
1½ oz. Romaine Lettuce
½ oz. Black Olives, Thinly Sliced
½ oz. Cucumbers, Thinly Sliced
½ oz. Red Onions, Thinly Sliced
½ oz. Feta Cheese Crumbles (117)
½ oz. Tomatoes, Thinly Sliced

Directions

Preparation Instructions:
1. Slice precooked chicken breast into ¼ inch strips.
2. Shred Romaine lettuce approximately ½ to ¾ inch thick. Slice tomatoes, onions, and black olives approximately 1/8 inch thick. Slice cucumbers approximately 1/16 inch thick. 
3. Mix in bowl Greek dressing, Romaine Lettuce, onions and olives together.

Tip: Prepare only enough product for one day’s service

Assembly:
1. Preheat grill to 350 degrees. Place pita pocket on grill. Heat approximately 10 seconds on each side.
2. Break pita pocket in half along perforated line.
3. Stuff tomatoes and cucumbers into bottom of pocket. 
4. Place Greek Salad mixture evenly on top of tomatoes and cucumbers.
5. Place chicken breast strips on top of Greek salad mixture.
6. Sprinkle feta cheese evenly over ingredients