Chicken Salad In Pitas Recipes

CRUNCHY CHICKEN SALAD PITAS

Steps:

• In a large bowl, combine the chicken, cucumber, grapes, carrots and walnuts. Combine mayonnaise and ranch dressing. Pour over chicken mixture; toss to coat. , Line pita halves with lettuce; spoon about 1/2 cup chicken salad into each. Refrigerate until serving.

CHICKEN-SALAD PITAS

Steps:

• Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with 2 forks. Discard contents of pan.
• Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper. Stir in chicken, sliced celery, and almonds. Gently fold in orange segments.
• Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad.

CHICKEN SALAD PITAS

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!

CHICKEN SALAD PITA WITH BABA GHANOUSH

Steps:

• Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
• Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
• Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
• Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.

CHICKEN SALAD PITA SANDWICHES

Steps:

• In small bowl, mix chicken, dressing, cucumber, tomato and cashews. Cover and refrigerate at least 30 minutes until chilled.
• Just before serving, spread insides of pita pockets with mayonnaise. Fill pockets with chicken mixture.

PITA POCKET CHICKEN SALAD

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.

CHICKEN SALAD IN PITAS

Steps:

• Cut pita breads in half; open to form pockets. Mix remaining ingredients.
• Divide chicken mixture among pita bread halves.

FRUITY CHICKEN SALAD PITAS

Steps:

• Combine the first 9 ingredients. Fill pita halves with chicken mixture.

CURRIED CHICKPEA SALAD PITAS

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CHICKEN CAESAR PITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
• Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
• Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
• Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

TROPICAL CHICKEN SALAD PITA POCKETS

Steps:

• Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
• Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

CHICKEN AND SALAD PITAS

Steps:

• Mix together the chicken, salad cream and curry powder.
• Warm the pitas and fill with the salad and chicken mix.

CHICKEN CAESAR PITA

Steps:

• Toss lettuce with chicken, cheese and dressing.
• Serve in pita halves.

CHICKEN SALAD STUFFED PITAS

Steps:

• In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper.
• In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper.
• In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
• In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.