Chicken Salad In A Whole Wheat Pita Pocket Food

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.

GREEK CHICKEN SALAD PITA POCKETS

Steps:

• In a small bowl, whisk together vinaigrette ingredients; set aside.
• In a medium bowl, toss the lettuce, tomatoes, cucumber, chicken and feta with Greek Vinaigrette.
• Split the pita in half to form a pocket. Spread 2 Tbsp. of hummus inside of the pita pocket. Fill the pocket with Chicken Salad. Enjoy!

GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS

Steps:

• Preheat the grill to medium and lightly brush the grate with oil.
• Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
• Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
• Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
• For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.

CHICKEN PITA POCKETS

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

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 CHICKEN SALAD ON WHOLE-WHEAT PITAS

Steps:

• Fill a medium (4-quart) stockpot halfway with water; add 1 lemon half, garlic, cilantro sprigs, and jalapeno. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Add chicken. Simmer, partially covered, until chicken is cooked through, about 16 minutes. Using a slotted spoon, transfer chicken to a plate; discard liquid. Tent chicken with foil, and let stand until cool enough to handle. Cut chicken into 1/2-inch pieces.
• Stir yogurt, mayonnaise, 2 teaspoons lemon juice from remaining lemon half, the curry powder, scallions, almonds, chopped cilantro, apple, and salt; season with pepper. Stir in chicken.
• Toast pitas. Top each with a lettuce leaf. Spoon 1 cup chicken salad over lettuce, and garnish with a cilantro sprig.

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.