Chicken Salad Pitas are a delicious lunch or dinner made healthier by using Greek yogurt alongside canola oil mayonnaise.
I’ve been fighting a nasty cold lately — my nose is so raw from constant blowing. My little one, Carly, has been sick too; at first she tried to dodge the Kleenex, but after a week she seems to have accepted all the wiping and suctioning. It’s hard seeing her under the weather, though all the extra cuddles are a silver lining. Between tissues and naps, I also made this simple and tasty meal that brightened the day.
I truly love this chicken salad — I eat it by the spoonful. It combines plain Greek yogurt and canola oil mayonnaise in equal parts, which lowers the calories and fat while keeping a creamy, satisfying texture that doesn’t feel too heavy. You can stuff it into pita pockets for a fun handheld meal, or serve it on buns or croissants. It works perfectly for a quick dinner or an upgrade from the usual peanut butter and jelly lunch. Ready to make it?
Chicken Salad Pitas
Chicken Salad in Pitas
15 mins
15 mins
8
Garnish and Glaze
Ingredients
-
1/2
cup
plain Greek yogurt -
1/2
cup
mayonnaise, canola oil -
2
teaspoons
dried dill -
1/4
teaspoon
black pepper -
1/2
teaspoon
seasoning salt -
3
cups
chicken, cooked and cubed* -
1 1/2
cup
apples, chopped -
1 1/2
cup
grapes, sliced in half -
1/4
cup
green onion, chopped (optional) -
8
pita pocket halves -
1/2
cup
cashews, roughly chopped
Instructions
-
In a large bowl, whisk together the Greek yogurt, mayonnaise, dried dill, black pepper, and seasoning salt until smooth.
-
Add the cooked, cubed chicken, chopped apples, halved grapes, and chopped green onions. Stir until everything is evenly coated. Chill until ready to serve.
-
Spoon about 2/3 cup of the chicken salad into each pita half.
-
Top each filled pita with roughly chopped cashews for crunch and serve immediately.
Notes
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