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Creamy Chopped Chicken Salad Stuffed Pitas

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A fresh and creamy chicken salad stuffed into soft pita pockets, packed with crunchy vegetables and a light tangy dressing for a quick and satisfying meal.

Ingredients

  • 2 cups cooked chicken (chopped or shredded)
  • 1/3 cup mayonnaise or Greek yogurt
  • 1/2 cup celery (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/2 tsp garlic (minced or powder)
  • 1 tbsp lemon juice
  • Salt to taste
  • Black pepper to taste
  • 4 pita bread pockets
  • 1 cup lettuce (shredded)
  • 1 medium tomato (sliced, optional)

Instructions

  1. Place the chopped or shredded chicken in a large mixing bowl.
  2. Add mayonnaise or Greek yogurt, celery, red onion, garlic, lemon juice, salt, and black pepper.
  3. Mix everything until well combined and creamy.
  4. Taste and adjust seasoning, adding more lemon juice, salt, or pepper if needed.
  5. Cut pita bread in half to form pockets.
  6. Fill each pita with lettuce leaves.
  7. Spoon the creamy chicken salad mixture into each pita pocket.
  8. Add sliced tomatoes if desired and serve immediately.

Notes

  • You can use rotisserie chicken for faster preparation.
  • Greek yogurt can replace mayonnaise for a lighter version.
  • Add chopped pickles, relish, or fresh herbs like dill for extra flavor.
  • Store chicken salad separately in the fridge for up to 3 days.
  • Assemble pitas just before serving to avoid sogginess.

Nutrition

Find it online: https://cookedbymaya.com/creamy-chopped-chicken-salad-stuffed-pitas/