Classic Chicken Salad Pita Pockets
Classic Chicken Salad Pita Pockets are a delightful and refreshing meal that’s perfect for any occasion, from picnics to quick lunches. Tender chicken mingles with crunchy celery and sweet red grapes, all enveloped in soft pita bread. This easy-to-make recipe will have your taste buds dancing with joy, making it a crowd-pleaser for family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Grilling
- Cuisine: American
Ingredients
Scale
- 3 cups cooked, shredded boneless, skinless chicken breast
- ½ cup mayonnaise (full-fat or light)
- 1 cup finely chopped celery
- 1 cup halved red grapes
- ½ cup chopped walnuts or almonds
- Salt and pepper to taste
- 4 whole wheat pita pockets
Instructions
- 1. Cook the chicken: Boil or grill chicken breasts for about 15-20 minutes until fully cooked.
- 2. Shred the chicken: Once cooled, use two forks to shred the chicken into bite-sized pieces.
- 3. Mix ingredients: In a large bowl, combine shredded chicken, mayonnaise, chopped celery, halved grapes, and nuts; mix well.
- 4. Season: Add salt and pepper to taste; adjust as needed.
- 5. Prepare pitas: Cut each pita pocket open without cutting all the way through.
- 6. Fill pitas: Spoon generous amounts of the chicken salad mixture into each pocket.
Nutrition
- Serving Size: 1 pita pocket (150g)
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
Keywords: For a quicker option, use rotisserie chicken. Customize by substituting grapes with diced apples or adding avocado for creaminess. Store leftover chicken salad in an airtight container for up to three days; avoid stuffing pitas until ready to serve.