Chicken Pita Salad Food

CHICKEN-SALAD PITAS

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.

CHICKEN PITA SALAD

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.

CHICKEN SALAD PITAS

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!

CORIANDER AND CUMIN CHICKEN PITA WITH CUCUMBER SALAD AND WHITE SAUCE

Steps:

• For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours.
• For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside.
• For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined.
• Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick.
• Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.

FRUITY CHICKEN SALAD PITAS

Steps:

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

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

CHICKPEA SALAD PITAS

Steps:

• Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
• Cut pita bread in half, line both side with a few lettuce leaves.
• Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).

PITA BREAD CHICKEN SALAD

Steps:

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