CHICKEN SALAD PITA SANDWICHES RECIPES

CHICKEN SALAD PITA SANDWICHES RECIPE - BETTYCROCKER.COM

Chicken Salad Pita Sandwiches Recipe - BettyCrocker.com image

Prep time is minimal thanks to leftover cooked chicken and bottled salad dressing. Just chill and serve!

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 cup chopped cooked chicken breast
1/4 cup fat-free honey Dijon dressing
1/4 cup chopped cucumber
1/4 cup chopped tomato
1 tablespoon finely chopped cashews
2 whole wheat pita breads (6 inch), cut in half to form pockets
2 tablespoons fat-free mayonnaise or salad dressing

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 , CarbohydrateContent 50 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 28 g, SaturatedFatContent 2 g, ServingSize 1 Sandwich, SodiumContent 830 mg, SugarContent 12 g, TransFatContent 0 g

CHICKEN SALAD PITAS RECIPE | MYRECIPES

Chicken Salad Pitas Recipe | MyRecipes image

Pepper jelly adds a sweet-hot note to Chicken Salad Pitas. And you'll love the extra zing from lemon zest and ground red pepper that's been added to these sandwiches.

Provided by MyRecipes

Total Time 4 hours 30 minutes

Yield Makes 4 dozen

Number Of Ingredients 12

Ingredients

½ cup mayonnaise
? cup red pepper jelly
¼ cup minced green onions
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
¼ teaspoon ground red pepper
2 cups finely chopped cooked chicken
½ cup finely chopped celery
½ cup finely chopped toasted pecans
Salt and freshly ground black pepper to taste
24 mini pita pockets, halved
1 bunch fresh watercress

Steps:

Whisk together first 6 ingredients in a large bowl; stir in chicken and next 2 ingredients until blended. Season with salt and pepper to taste. Cover and chill 4 hours. Fill pitas with watercress and chicken salad. Serve immediately.

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