Barbecue Chicken Salad With Pita Bread Food

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BBQ CHICKEN SALAD



BBQ Chicken Salad image

Before it hits the grill, this chicken is marinated in an Asian-inspired ginger-garlic marinade. The flavour of the chicken makes for a delicious salad that could even be wrapped up to go in rice paper or pita bread.

Yield 4

Number Of Ingredients 11

4 boneless, skinless chicken breast(s)
2 tbsp soy sauce
2 tbsp extra virgin olive oil
2 tbsp cilantro, fresh
1 tbsp ginger, minced
2 cloves garlic
½ tsp hot red chili pepper flakes
2 yellow pepper(s), large
3 tbsp rice vinegar
5 ½ cups mixed salad greens
½ tsp salt

Steps:

  • Mince fresh cilantro. In a large bowl, whisk together soy sauce, half of the oil, cilantro, ginger and garlic and pepper flakes. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes or up to one day.
  • Meanwhile, cut peppers into quarters. Preheat grill using medium-high heat. Grill peppers for about 15 minutes until they just start to blacken. Remove to plate. Place chicken breasts on greased grill over medium-high heat and grill for 10-15 minutes per side or until a thermometer inserted into the breast reads 165°F (74°C).
  • Chop the warm grilled peppers and chicken into ½ inch wide strips. In large salad bowl, toss chicken and peppers with greens and remaining oil, vinegar and salt.

Nutrition Facts :

CHICKEN SOUVLAKI PITAS



Chicken Souvlaki Pitas image

These chicken souvlaki pitas are a favorite at our house, especially in summer. With just a few ingredients and a grill, we can enjoy a gourmet-style Greek dinner that's a snap to put together. Of course, a simple Greek salad on the side is a nice addition. - Becky A. Drees, Pittsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

4 medium lemons, divided
4 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
12 pita pocket halves
1 carton (8 ounces) refrigerated tzatziki sauce
Optional toppings: Chopped tomatoes, sliced cucumber and sliced red onion

Steps:

  • Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

Nutrition Facts : Calories 369 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 462mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

CHICKEN PITA SALAD



Chicken Pita Salad image

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

3 pita breads (6 inches)
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cooked chicken
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 English cucumber, halved and sliced
1 pint cherry tomatoes, halved
1 small red onion, quartered and sliced
1/2 cup crumbled feta cheese

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 :

BBQ CHICKEN PACKED PITA



BBQ Chicken Packed Pita image

Provided by Adam Gertler

Categories     main-dish

Time 40m

Yield 4 sandwiches

Number Of Ingredients 70

1 pound boneless skinless chicken thighs (or a combination of breasts and thighs)
1/2 to 3/4 cup BBQ rub, recipe follows
Oil, for grilling
2/3 cup BBQ sauce, recipe follows or store-bought
1 tablespoon olive oil
2 cloves garlic, smashed
1 (8-ounce) bag washed baby spinach leaves (or 1 cup frozen, drained and chopped)
Salt
2 tablespoons butter, softened
4 whole-wheat flat breads (such as naan or Mediterranean style pita)
6 ounces shredded Cheddar/jack cheese blend
1 pound boneless skinless chicken thighs (or a combination of breasts and thighs)
1/2 to 3/4 cup BBQ rub, recipe follows
Oil, for grilling
2/3 cup BBQ sauce, recipe follows or store-bought
1 tablespoon olive oil
2 cloves garlic, smashed
1 (8-ounce) bag washed baby spinach leaves (or 1 cup frozen, drained and chopped)
Salt
2 tablespoons butter, softened
4 whole-wheat flat breads (such as naan or Mediterranean style pita)
6 ounces shredded Cheddar/jack cheese blend
1 cup kosher salt
1 1/2 cups light brown sugar
1 cup smoked paprika
1/2 cup chili powder
1 tablespoon dried rosemary (crushed slightly with spice mill)
1 tablespoon dried thyme
1/2 cup granulated garlic
1 cup kosher salt
1 1/2 cups light brown sugar
1 cup smoked paprika
1/2 cup chili powder
1 tablespoon dried rosemary (crushed slightly with spice mill)
1 tablespoon dried thyme
1/2 cup granulated garlic
2 tablespoons canola oil
1 cup finely minced yellow onion
2 tablespoons finely minced garlic
1 1/2 teaspoons ground black pepper
1 tablespoon dried thyme
3/4 teaspoon ground cayenne pepper
1/4 teaspoon ground clove
1 tablespoon BBQ rub
1/4 cup Creole mustard
2 tablespoons honey
1/2 cup dark brown sugar
3 tablespoons unsulfured molasses
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons liquid smoke, optional
2 cups tomato sauce
4 cups ketchup
2 tablespoons canola oil
1 cup finely minced yellow onion
2 tablespoons finely minced garlic
1 1/2 teaspoons ground black pepper
1 tablespoon dried thyme
3/4 teaspoon ground cayenne pepper
1/4 teaspoon ground clove
1 tablespoon BBQ rub
1/4 cup Creole mustard
2 tablespoons honey
1/2 cup dark brown sugar
3 tablespoons unsulfured molasses
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons liquid smoke, optional
2 cups tomato sauce
4 cups ketchup

Steps:

  • Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
  • Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
  • Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
  • Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
  • Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
  • Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
  • Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
  • Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
  • Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
  • Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
  • Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.
  • Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.

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

BARBECUE CHICKEN SALAD WITH PITA BREAD



Barbecue Chicken Salad with Pita Bread image

Pack in the veggies with Barbecue Chicken Salad with Pita Bread! For a little kick, Barbecue Chicken Salad with Pita Bread uses KRAFT Cheesy Jalapeño Ranch Dressing. Discover the delightful taste of Barbecue Chicken Salad with Pita Bread as soon as you can.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 chicken breast, 2 cups salad and 4 pita wedges each

Number Of Ingredients 13

6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 tsp. ground black pepper
1/3 cup flour
2 Tbsp. oil
3/4 cup KRAFT Original Barbecue Sauce
3 whole wheat pita breads
1 tsp. chili powder
6 cups loosely packed torn romaine lettuce
3/4 cup matchlike carrot sticks
3/4 cup thinly sliced red onions
4 oz. (1/2 of 8-oz. pkg.) KRAFT Pepper Jack Cheese, cut into 1/4-inch cubes
4 plum tomatoes, each cut into 6 wedges
3/4 cup KRAFT Cheesy Jalapeño Ranch Dressing

Steps:

  • Heat oven to 375ºF.
  • Sprinkle chicken with pepper; coat with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 2 min. on each side to brown. Transfer chicken to rimmed baking pan; coat with barbecue sauce. Bake 10 to 15 min. or until done (165ºF).
  • Spray pitas with cooking spray; sprinkle both sides with chili powder. Place on baking sheet; bake 6 to 8 min. or until heated. Cut each pita into 8 wedges.
  • Toss romaine, carrots and onions. Place on serving plate; top with cheese and tomatoes. Slice chicken; place on salad. Drizzle with dressing. Serve with pita wedges.

Nutrition Facts : Calories 570, Fat 27 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING



Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Steps:

  • Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
  • Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
  • Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
  • Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
  • Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
  • To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

CHICKEN-SALAD PITAS



Chicken-Salad Pitas image

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

3 stalks celery, 1 coarsely chopped and 2 thinly sliced
1 medium sweet yellow onion, coarsely chopped
1 carrot, coarsely chopped
2 sprigs fresh thyme
1 1/2 teaspoons salt, plus more for seasoning
2 (12 ounces total) boneless, skinless chicken breasts
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground pepper
1/2 cup slivered almonds, toasted
1 cup (from one 11-ounce can) canned mandarin orange segments
8 (6- or 8-inch) pita breads
8 lettuce leaves

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.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F



Greek Grilled Chicken and Vegetable Salad With Warm Pita Bread F image

This came from one of my Rachael Ray cookbooks. I tried it a couple of summers ago and it's one of our favorites. The whole family loves this. Very flavorful!

Provided by cookin4six

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/3-1 1/2 lbs chicken breast tenders, 2 packages from meat case
salt and pepper
8 pita breads
1 lemon, juice and zest of, ripe
3 tablespoons red wine vinegar, eyeball it
1/2 cup extra virgin olive oil, eyeball it
2 tablespoons chopped fresh oregano, 4 stems, stripped of leaves and chopped
3 garlic cloves, chopped
2 romaine lettuce hearts, chopped
1/2 cup pitted kalamata olive, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless cucumber or 1/3 English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley, a couple of handfuls, chopped

Steps:

  • Preheat grill pan over high heat.
  • Place chicken in shallow dish and season with salt and pepper.
  • Preheat oven to 275°F.
  • Wrap pita breads in foil.
  • Place in warm oven and heat until dinner is served.
  • Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
  • Add oregano, garlic and whisk again to combine into dressing.
  • Pour half the dressing over chicken tenders.
  • Turn tenders in dressing to coat.
  • Combine remaining salad ingredients in a bowl.
  • Pour remaining dressing over salad and toss well.
  • The salad should be very lightly dressed.
  • Season salad with salt and pepper and transfer to a large serving platter.
  • Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
  • Remove pitas from oven and unwrap.
  • Cut pitas in half and arrange around the edge of platter.
  • To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

Nutrition Facts : Calories 997.4, Fat 46.1, SaturatedFat 13.8, Cholesterol 141.2, Sodium 1593.1, Carbohydrate 87.9, Fiber 11.4, Sugar 10.8, Protein 59.7

GRILLED BUFFALO CHICKEN SALAD SANDWICHES OR PITAS



Grilled Buffalo Chicken Salad Sandwiches or Pitas image

Make and share this Grilled Buffalo Chicken Salad Sandwiches or Pitas recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

6 -8 ounces grilled chicken breasts, diced
2 tablespoons mayonnaise (light is fine)
2 teaspoons buffalo hot sauce (as mild or as hot as you like) or 2 teaspoons barbecue sauce (as mild or as hot as you like)
1 -2 tablespoon blue cheese (reduced fat fine) (optional)
2 -4 lettuce leaves
2 pita pockets or 2 sandwich buns

Steps:

  • Combine the chicken, mayonnaise, BBQ sauce; mixing well. Add blue cheese crumbles and stir gently.
  • Place mixture in pita pockets or on sandwich buns and top with lettuce.

Nutrition Facts : Calories 309.5, Fat 3.8, SaturatedFat 1, Cholesterol 72.3, Sodium 515.5, Carbohydrate 34.2, Fiber 1.6, Sugar 1, Protein 32.2

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR



Grilled Chicken, Greek-Style, With Salad and Warm Pita Bread For image

This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.

Provided by LifeIsGood

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless skinless chicken, cut into large strips
kosher salt
fresh ground black pepper, to taste
8 pita breads
1 lemon, the zest and juice are needed
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons fresh oregano, stripped of leaves and chopped
2 -4 garlic cloves, chopped (amt depends on your love for garlic!)
2 romaine lettuce hearts, chopped
1/2 cup kalamata olive, pitted, coarsely chopped
8 ounces feta cheese, crumbled
3 vine-ripe tomatoes, seeded and diced
1/2 English cucumber, seedless kind, diced
1/2 red onion, chopped
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat a grill pan over medium-high heat.
  • Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
  • Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
  • Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
  • Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
  • Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
  • Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
  • To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3

PITA POCKET CHICKEN SALAD



Pita Pocket Chicken Salad image

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

2 cups cubed cooked chicken
1-1/2 cups seedless red grapes, halved
1 cup chopped cucumber
3/4 cup sliced almonds
3/4 cup shredded part-skim mozzarella cheese
1/2 cup poppy seed salad dressing
6 pita pocket halves
Leaf lettuce, optional

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.

PITA BREAD CHICKEN SALAD



Pita Bread Chicken Salad image

Make and share this Pita Bread Chicken Salad recipe from Food.com.

Provided by Kute_Honey

Categories     < 15 Mins

Time 5m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 16

1 cup cooked chicken, shredded
1 pita bread (toasted)
1/4 cup onion (diced)
1 celery rib
1/4 cup carrot (shredded)
1/3 cup grapes
2 cups romaine lettuce
1 tablespoon plum
1 tablespoon Worcestershire sauce
1 teaspoon mustard
pepper
salt
1 tablespoon hot sauce
2 teaspoons paprika
1/4 cup fat-free Miracle Whip
1/4 cup yogurt

Steps:

  • Cut Pita bread in bite sized pieces.
  • mix all the dressing ingredients.
  • Mix with the dressing ingredients.
  • top with toasted Pita bread.

Nutrition Facts : Calories 609.4, Fat 15, SaturatedFat 4.5, Cholesterol 118.7, Sodium 1616.5, Carbohydrate 74.2, Fiber 8.9, Sugar 26.8, Protein 46.1

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