Name: Chicken and beef pastrami salad
Prep time: 10 min
Total time: 10 min
Ingredients: 200 g chicken breast (7.05 oz) (cooked); 200 g beef pastrami (7.05 oz) (roast beef slices); 1/2 large iceberg lettuce; 1/2 medium cucumber (organic); 100 g cherry tomatoes (3.53 oz); 10 sprigs parsley (fresh - chopped ); 1 tablespoon mayonnaise; 1 tablespoon salad cream; 100 g yoghurt (3.38 floz); sea salt (to taste); pepper (to taste)

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Chicken and beef pastrami salad in pitta breads

A quickly prepared chicken and beef pastrami salad, with some chunky cucumber and tomatoes to boot.

This chicken and beef pastrami recipe is very quick to prepare and it can be served in pita pockets as suggested or with a nice crusty rustic homemade bread. Great for a work packed lunch or a picnic.

Chicken and beef pastrami salad

It only takes a little bit of chopping and this refreshing salad is ready in no time.

5 from 2 votes

Print Pin Rate

Course: Brunch, Lunch, Salad, Side Dish

Cuisine: Mediterranean, Ramona's Cuisine

Keyword: beef pastrami, chicken, chicken salad, chicken salad recipe, picnic idea, quick lunch, work lunch

Prep Time: 10 minutes

Cook Time: 0 minutes

0 minutes

Total Time: 10 minutes

Servings: 4 people

Calories: 182kcal

Author: Ramona Sebastian

Equipment

knife
chopping board
glass bowl
wooden spoon

Ingredients

200 g chicken breast (7.05 oz) cooked
200 g beef pastrami (7.05 oz) roast beef slices
1/2 large iceberg lettuce
1/2 medium cucumber organic
100 g cherry tomatoes (3.53 oz)
10 sprigs parsley fresh - chopped
1 tablespoon mayonnaise
1 tablespoon salad cream
100 g yoghurt (3.38 floz)
sea salt to taste
pepper to taste

Metric - US Imperial

Instructions

Wash the cucumber, tomatoes and lettuce thoroughly and leave aside for 5 minutes.
Put the yoghurt, mayonnaise and salad cream in a bowl mix well with salt and pepper to taste.
Chop the lettuce, cucumber and tomatoes as well as the chicken and the beef pastrami. Put all in a bowl.
Pour the yoghurt mixture over the meat and the other ingredients and mix well.
Serve as it is or in pitta bread pockets.

Nutrition

Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!

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Comments

Betty G says

June 24, 2020 at 7:59 am

Made this yesterday and took it for a picnic. I did put them separately (pita bread and the salad into a plastic container and assembled it all on the spot before eating). I used dill instead of parsley and added a little more mayo.
It was beyond delicious and thoroughly enjoyed by us all - 8 people said a big thank you for this recipe. Such a winner with kids too. Thank you so much for your wonderful recipes Ramona - I am so keen to try your calamari recipe now 😉