Classic Chicken Salad Pita Pockets
Classic Chicken Salad Pita Pockets offer a delightful blend of tender chicken, crisp vegetables, and creamy dressing, all nestled in fluffy pita bread. Perfect for a quick lunch or a casual picnic, this refreshing meal is easy to prepare and sure to impress family and friends. With vibrant colors and textures, each bite is both satisfying and flavorful!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Lunch
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup fresh celery, chopped
- 1 cup red grapes, halved
- 1/2 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 4 whole wheat pita pockets
Instructions
- Poach chicken in salted water over medium heat for 15-20 minutes until fully cooked. Cool and shred into bite-sized pieces.
- While cooling, chop the celery and halve the red grapes.
- In a bowl, mix Greek yogurt and Dijon mustard until smooth; season with salt and pepper.
- Combine shredded chicken, celery, and grapes in the bowl with dressing; stir gently to coat.
- Slice pita pockets in half and generously stuff with the chicken salad mixture.
- Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 stuffed pita pocket (180g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
Keywords: - For extra flavor, sear the chicken for a golden-brown finish before poaching. - Feel free to customize by adding diced apples or nuts for added crunch. - Store leftovers in an airtight container for up to three days.