HEALTHY MEAL-PREP CHICKEN SALAD POCKETS RECIPE BY TASTY
Here's what you need: chicken, fat free plain greek yogurt, celery, sweet relish, dijon mustard, scallion, garlic powder, paprika, salt, pepper, lettuce, cherry tomatoes, pita breads
Provided by Camille Bergerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
- Portion the chicken salad into 4 containers
- Lay the lettuce on top of the chicken salad and add the tomatoes.
- Refrigerate up to 4 days.
- Serve inside a pita. (You can also toast your pita first for an added touch!)
- Enjoy!
Nutrition Facts : Calories 361 calories, Carbohydrate 42 grams, Fat 4 grams, Fiber 3 grams, Protein 37 grams, Sugar 11 grams
CHICKEN SALAD POCKETS
A nicely seasoned dressing gives plenty of herb flavor to these fresh-tasting sandwiches from Donna Poole, Marysville, Kansas. The colorful filling is a great way to use up leftover chicken.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken, cucumber, tomato and onions. In a small bowl, combine lemon juice, oil, garlic, sugar and basil. Pour over chicken mixture and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, add lettuce and toss to coat. Spoon about 1/2 cup into each pita half.
Nutrition Facts : Calories 406 calories, Fat 14g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN AND ARUGULA PITA POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
- In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
- To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
- For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
TROPICAL CHICKEN SALAD PITA POCKETS
Pineapple and chicken salad with a sweet dressing, served in a pita pocket for a cool bite in the hot weather.
Provided by DOJAGRAM
Categories Salad
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
- Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 48 g, Cholesterol 28.4 mg, Fat 19.3 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.1 g, Sodium 430.5 mg, Sugar 17.5 g
CHICKEN CRESCENT POCKETS
This is my version of this well-known recipe. I have adapted it from other recipes to suite my own taste.
Provided by dottiebeverly
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a medium sized bowl, mix together chicken, cream cheese, ONE HALF of the cream of celery soup,the onions, and the pepper. Mix until thoroughly combined.
- Seperate crescent rolls into 4 squares. One square equals 2 triangles put together. Press triangles together to form a square. Place these on a non-stick cookie sheet.
- Place 1/4 to 1/3 cup of filling into each square, and pull up the corners of the crescent roll to the center to form a "pocket".
- Bake at 350 for about 20 minutes or until golden brown.
- If you have any filling left, mix it with the remaining cream of celery soup and heat it in a small saucepan over low heat and use this to top your cresent pockets.
Nutrition Facts : Calories 423.9, Fat 20.9, SaturatedFat 8.3, Cholesterol 105.3, Sodium 980.3, Carbohydrate 35.3, Fiber 2.5, Sugar 3.5, Protein 22.8
PITA POCKET CHICKEN SALAD
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
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.
CHICKEN SALAD IN A WHOLE WHEAT PITA POCKET
This is not your typical Chicken Salad. I am not partial to onions and celery so I made up my own version using Spinach and Broccoli and it turned out delicious enough that I am posting it here for you to try. This recipe is basically a base that can be eaten with or without additions so if you enjoy onions and celery add them in or you could try, tomatoes, olives, avocado, walnuts, Raspberries, Zucchini, Summer Squash or more.
Provided by Silver.lily
Categories Chicken
Time 20m
Yield 8 1/2 pockets of salad, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 30.6, Sodium 285.5, Carbohydrate 19.1, Fiber 2.8, Sugar 0.8, Protein 12.9
CHICKEN POCKETS
A creamy chicken dip with a bread covering.
Provided by momloves3
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
- Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g
CITRUS-CHICKEN SALAD PITA POCKETS
Let the bright flavor of Mandarin oranges light up your day in these Citrus-Chicken Salad Pita Pockets. Enjoy the toasted slivered almonds, lettuce and parsley come together for these yummy chicken salad pita pockets.
Provided by My Food and Family
Categories Lunch
Time 1h15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Combine chicken, oranges and nuts in large bowl. Add mayo and parsley; mix lightly.
- Refrigerate 1 hour.
- Fill pita halves with lettuce and chicken mixture just before serving.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
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