Chicken Salad Pita Pockets

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Chicken Pita

A great way to reuse leftover chicken, these chicken salad pita pockets are the perfect quick and easy meal all year round.

This light and healthy pita is packed with tender chicken, red grapes, apples, artichoke hearts and Greek yogurt. Replacing mayonnaise with yogurt lowers the calorie and fat content, adding the perfect zesty punch to get your taste buds jumping for joy!

 

Chicken Salad Pita Pockets
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Rating: 5
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Chicken Salad Pita Pockets Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings5
Cook Time15minutes
Cook Time
15minutes
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Ingredients
  • 2 pounds cooked chicken chopped
  • 4 ounces marinated artichoke hearts chopped
  • 5 ounces red seedless grapes halved
  • 2 ounces red onion diced
  • 4 ounces celery diced
  • 5 ounces apples diced
  • 5 ounces greek yogurt plain
  • 1 1/3 tablespoon yellow mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried tarragon optional
  • 5 whole wheat pita bread 6-inch
Instructions
  1. Mix all ingredients except pita bread in a bowl.
  2. Cut the pita bread into halves.
  3. Arrange pita bread on a plate and fill each with salad.
  4. Add lettuce or kale for an extra crunch!
Search Recipes by Course or Cuisine!
Ingredients
  • 2 pounds cooked chicken chopped
  • 4 ounces marinated artichoke hearts chopped
  • 5 ounces red seedless grapes halved
  • 2 ounces red onion diced
  • 4 ounces celery diced
  • 5 ounces apples diced
  • 5 ounces greek yogurt plain
  • 1 1/3 tablespoon yellow mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried tarragon optional
  • 5 whole wheat pita bread 6-inch
Instructions
  1. Mix all ingredients except pita bread in a bowl.
  2. Cut the pita bread into halves.
  3. Arrange pita bread on a plate and fill each with salad.
  4. Add lettuce or kale for an extra crunch!

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