CHICKEN SALAD PITAS
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
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
CRUNCHY CHICKEN SALAD PITAS
This colorful chicken salad is ideal as a luncheon favorite or can be easily packed for a picnic. The combination of flavors is refreshing...one of our family's favorite summer entrees.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 612 calories, Fat 32g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 624mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 38g protein.
NUTTY CHICKEN PITA SANDWICHES
When company is coming for lunch, this is my favorite sandwich to make, since it looks and tastes a bit fancy. Even kids like it because of the crunchy nuts and creamy filling. -Glenda Schwarz, Morden, Manitoba
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Stir in the chicken, green pepper, onions, mustard, thyme, salt and pepper; refrigerate. , Just before serving, stir in walnuts. Spoon about 1/2 cup filling into each pita half.
Nutrition Facts :
CHICKEN PITA SALAD
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
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 :
FRUITY NUTTY CHICKEN SALAD
Apples, grapes, and nuts in a chicken salad add fantastic texture and flavor. Cooking the chicken in the pressure cooker with the seasonings enhances the flavor of the chicken. This is a well-balanced and delicious chicken salad. It's tasty on its own. Or, serve it on a flaky, buttery croissant. If you're a fan of chicken salad,...
Provided by Gordon Savell
Categories Chicken Salads
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. I use a pressure cooker but you can boil the chicken breasts. Place 5 breasts in a pressure cooker.
- 2. Add seasonings. I use seasoning salt, garlic powder, pepper, and Emeril's Essence.
- 3. Then add water to cover chicken by 1-2". Cook for 20 - 25 mins.
- 4. In a big bowl, shred chicken breast (remove all fat as you go).
- 5. Add grapes. I usually cut mine in 4-6 pieces...nice little chunks.
- 6. Add a good covering of walnuts and pecans.
- 7. Add the Red Delicious apples. I cut mine into maybe 1/2" chunks. I peel mine but you may like the skin.
- 8. Add a jar of mayo. Salt and pepper to taste.
- 9. Mix well so you get a little of everything in every bite.
- 10. I like mine on regular old saltine crackers but I am sure it would be good on toast as well. It is even good by itself.
CHICKEN CUCUMBER PITAS
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.
Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
PITA POCKET CHICKEN SALAD
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
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.
FRIED FETA GREEK SALAD PITAS
These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad...is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.
Provided by Molly Yeh
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
- For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
- Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
- To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
- Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
- Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
- With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.
CHICKEN-SALAD PITAS
Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 14
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.
NUTTY CHICKEN GRAIN SALAD
If you're looking for a salad to fill you up, give this easy chicken salad a go. Made with just a handful of ingredients it's perfect when you're short on time
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 8m
Number Of Ingredients 6
Steps:
- Put the chicken breasts on a baking tray, drizzle with 1 tbsp olive oil, add seasoning and place under a hot grill for 8 mins or until cooked through. Meanwhile, heat the grains following pack instructions.
- Roughly chop the fruit and nuts. Mix with the grains, 1 tbsp olive oil and seasoning to taste. Mix the hummus with 1 tbsp water, ½ tbsp olive oil and some seasoning. Serve the chicken sliced with the grains and drizzle over the hummus dressing.
Nutrition Facts : Calories 891 calories, Fat 50 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 19 grams sugar, Fiber 9 grams fiber, Protein 49 grams protein, Sodium 0.7 milligram of sodium
CHICKEN SALAD PITA SANDWICHES
Prep time is minimal thanks to leftover cooked chicken and bottled salad dressing. Just chill and serve!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fat 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 12 g, TransFat 0 g
FRUITY CHICKEN SALAD PITAS
I found this handwritten recipe tucked inside an old community cookbook I bought more than 40 years ago. I made a few changes over the years to suit my family's tastes. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients. Fill pita halves with chicken mixture.
Nutrition Facts : Calories 588 calories, Fat 26g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 670mg sodium, Carbohydrate 63g carbohydrate (28g sugars, Fiber 4g fiber), Protein 26g protein.
PICNIC CHICKEN PITAS
A mustard-flavored dressing coats the colorful combination of chicken, broccoli, tomatoes and bacon in this tasty sandwich filling. "It's great for a picnic because you can prepare the filling ahread and assemble the pitas at the picnic site," assures Marla Brenneman of Goshen, Indiana.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard and pepper; pour over the broccoli mixture and toss to coat. Spoon about 3/4 cup into each pita half; top with bacon.
Nutrition Facts : Calories 587 calories, Fat 29g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 878mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 5g fiber), Protein 37g protein.
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