Pita Pocket Chicken Salad Recipes

CLASSIC CHICKEN SALAD 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

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.

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 AND ARUGULA PITA POCKETS

Steps:

• Preheat the oven to 300 degrees F.
• Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
• In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
• To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
• For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

CITRUS-CHICKEN SALAD PITA POCKETS

Steps:

• Combine chicken, oranges and nuts in large bowl. Add mayo and parsley; mix lightly.
• Refrigerate 1 hour.
• Fill pita halves with lettuce and chicken mixture just before serving.

CHICKEN SALAD IN A WHOLE WHEAT PITA POCKET

Steps:

• Dice the chicken and brown it in the Worcestershire sauce in a non-stick skillet with no oil.
• When the chicken is mostly browned add the chopped broccoli and spinach.
• Cover and let it stay on the heat long enough for the chicken to finish cooking and the spinach and broccoli to soften then remove from heat leaving covered.
• In a separate bowl mix the mustard, cheese and Miracle Whip. (Mayonnaise works too).
• Once the chicken has cooled add the chicken to the bowl and mix well.
• Place some of the mixture into half a Whole Wheat Pita Pocket and Enjoy.
• * This tastes delicious both warm and cold so leftovers are great.
• * Some possible additions: tomato, olives, celery, onion, avocado, zucchini, summer squash, walnuts, raspberries. - if you add zucchini and/or squash you will probably want to steam it separately and then add to the mixture.

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.

FRUITY CHICKEN SALAD PITAS

Steps:

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

HEALTHY MEAL-PREP CHICKEN SALAD POCKETS RECIPE BY TASTY

Steps:

• In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
• Portion the chicken salad into 4 containers
• Lay the lettuce on top of the chicken salad and add the tomatoes.
• Refrigerate up to 4 days.
• Serve inside a pita. (You can also toast your pita first for an added touch!)
• Enjoy!

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.

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.

CHICKEN SALAD IN PITAS

Steps:

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