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Vegan Greek style Chicken Salad

20 minutes
10 minutes


OZO® Plant-Based Garlic & Herb Chicken Cutlets 5
Red onions, finely chopped 1/3 Cup
Cucumber, medium chopped 1 Cup
Tomato, medium chopped 1 Cup
Kalamata olives, finely chopped 1/3 Cup
Garlic, minced 2 Tsp.
Fresh parsley, finely chopped 2 Tbsp.
Fresh basil, finely chopped 2 Tbsp.
Fresh mint, finely chopped 2 Tbsp.
Fresh Dill, finely chopped 3 Tbsp.
Ground cumin 1 Tbsp.
Celery salt 1/8 Tsp.
Morton’s Nature’s seasoning (spice blend) 1/8 Tsp.
Smoked paprika 1/2 Tsp.
Kalamata olive brine (from jar) 1 Tbsp.
Freshly squeezed lemon juice 2 ½ Tbsp.
Vegan mayo 3 Tbsp.
Good olive oil 1/4 Cup
Vegan or regular feta cheese (optional) 3/4 Cup
Pita bread (12 oz.), sliced 6 Count
Salt and pepper To taste


Step 1
Cook 5 OZO plant based cutlets according to skillet directions on package, transfer to cutting board and let them cool while assembling the salad aspect.
Step 2
In a large mixing bowl combine red onions, cucumber, tomatoes, olives, garlic, parsley, basil, mint, dill, cumin, celery salt, Morton’s Nature’s seasoning, smoked paprika, olive juice, lemon juice, vegan mayo, and olive oil. Mix until thoroughly incorporated.
Step 3
Next, cut the cutlet into about 16 pieces. They are should resemble a square “bite” piece. Repeat with all cutlets.
Step 4
Combine the plant based chicken pieces into the bowl with the Greek salad components. Add salt and pepper to taste. *optional* if feta cheese is desired, gently fold in at the end. Lastly, cut each pita into 8 triangle pieces and warm in large skillet slightly sprayed with cooking oil over medium heat for a couple of minutes if desired. Serve with warm sliced pita slices and enjoy!

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