Classic Chicken Salad Pita Pockets Recipes

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GREEK CHICKEN SALAD PITA POCKETS



Greek Chicken Salad Pita Pockets image

Greek chicken pita made with delicious fresh chicken salad that is tossed in Greek vinaigrette. It's such a tasty and fresh lunch idea!

Provided by Katya

Categories     Salad

Time 20m

Yield 6

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed
1 tsp. dried oregano
salt & fresh pepper
4-5 cups shredded romaine lettuce (or 10 oz. bag chopped romaine)
1/2 cup chopped grape tomatoes
1 cup chopped cucumber
1 cup chopped cooked chicken - I used leftover grilled chicken thighs
1/3 cup crumbled feta
6 oz. hummus
6 whole-wheat pita pocket halves

Steps:

  • In a small bowl, whisk together vinaigrette ingredients; set aside.
  • In a medium bowl, toss the lettuce, tomatoes, cucumber, chicken and feta with Greek Vinaigrette.
  • Split the pita in half to form a pocket. Spread 2 Tbsp. of hummus inside of the pita pocket. Fill the pocket with Chicken Salad. Enjoy!

Nutrition Facts : ServingSize 1 pita halve with salad, Calories 332 calories, Sugar 2.4 g, Sodium 330.7 mg, Fat 16.2 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 3.9 g, Protein 23.1 g, Cholesterol 62.6 mg

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.

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

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