2 Minute Chicken Salad Pita Recipes

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CHICKEN SALAD PITAS



Chicken Salad Pitas image

These easy Chicken Salad Pitas make for a perfect light lunch on a warm day! It takes your usual classic chicken salad recipe up a notch!

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 15m

Number Of Ingredients 13

1/2 cup mayonnaise
1 ½ cups cooked chicken (, chopped or shredded)
¼ cup celery (, finely minced)
2 tablespoons sweet onion (, minced)
1/4 cup red grapes (, quartered, optional)
1/4 cup walnuts (, chopped, optional)
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon ground white pepper
Bibb or butter lettuce
Fresh tomato
4 Pita breads (, cut in half)

Steps:

  • Combine mayonnaise, cooked chicken, celery, sweet onion, grapes, walnuts, lemon juice, Dijon mustard, fine sea salt and white pepper in a large mixing bowl. Stir to combine.
  • Stuff 1 piece of lettuce and a tomato slice into each pita bread halve.
  • Spoon in chicken salad.
  • If you've tried this recipe, please come back and let us know how it was!

Nutrition Facts : Calories 403 kcal, Carbohydrate 35 g, Protein 7 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 643 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CLASSIC CHICKEN SALAD PITA POCKETS



Classic Chicken Salad Pita Pockets image

Creamy and flavor-packed chicken salad prepared with crunch celery, red onion, hard-boiled eggs and seasoned with dill and garlic served in a pita pocket.

Provided by Amy

Categories     Main Course

Time 28m

Number Of Ingredients 10

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into about 1/2 inch cubes*
1/2 cup mayonnaise
1 cup chopped celery
1 cup chopped red onion
3 large hard-boiled eggs, chopped
3/4 teaspoon dried dill weed
1/8 teaspoon garlic powder
Salt and black pepper, to taste
Kangaroo Whole Wheat with Honey Pita Pockets

Steps:

  • Heat olive oil in a large skillet over medium high heat. Add chicken and cook, stirring constantly until chicken is cooked thoroughly and no longer pink (about 7 to 8 minutes). Drain off juices and allow to cool.
  • In a large bowl, gently stir chicken with mayonnaise until thoroughly coated. Add celery, onion, boiled eggs, dill weed, garlic powder, salt and pepper. Stir until combined.
  • Serve in pita pockets with lettuce and tomato, if desired.

PITA POCKET CHICKEN SALAD



Pita Pocket Chicken Salad image

We wanted something cool for lunch one summer day, so I tossed together whatever I had in the refrigerator. This wonderful salad was the result. Guests enjoy the sweet grapes, tender chicken and crunchy almonds...and the always ask for the recipe.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 cups cubed cooked chicken
1-1/2 cups seedless red grapes, halved
1 cup chopped cucumber
3/4 cup sliced almonds
3/4 cup shredded part-skim mozzarella cheese
1/2 cup poppy seed salad dressing
6 pita pocket halves
Leaf lettuce, optional

Steps:

  • In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.

Nutrition Facts : Calories 492 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 549mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

CHICKEN PITA SALAD



Chicken Pita Salad image

I make this refreshing dish to take to family get-togethers. Its great Greek flavors and crispy chewiness guarantee it will be gone in a blink.-Catherine Slussler, Tomball, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

3 pita breads (6 inches)
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cooked chicken
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 English cucumber, halved and sliced
1 pint cherry tomatoes, halved
1 small red onion, quartered and sliced
1/2 cup crumbled feta cheese

Steps:

  • Cut each pita bread into eight triangles; split in half. Place on a baking sheet. Bake at 350° for 10-12 minutes or until lightly toasted. , For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, oregano, garlic, lemon zest, sugar, salt and pepper. , In a large bowl, combine the chicken, garbanzo beans, cucumber, tomatoes and onion. Stir in pita triangles. Drizzle with dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with cheese.

Nutrition Facts :

2-MINUTE CHICKEN SALAD PITA



2-MINUTE CHICKEN SALAD PITA image

Categories     Chicken     No-Cook     Quick & Easy     Lunch     Healthy

Yield 1 serving

Number Of Ingredients 7

1 pita
3oz chunks of chicken
1 tablespoon fat free sour cream
1 teaspoon fat free yogurt
1 teaspoon spicy brown mustard
1 pinch McCormick Salt Free
1/2 cup shredded lettuce

Steps:

  • Toast pita lightly Combine chicken, sour cream, yogurt, mustard, and seasoning in a bowl. Mix without breaking up the chicken Cut pita i half, filling each half of pita with 1/2 of the chicken mix

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