Best Chicken Salad Pita Sandwiches Recipes

CURRIED CHICKEN SALAD PITA SANDWICHES

Curried Chicken Salad Pita Sandwiches image

Categories Sandwich Chicken No-Cook Picnic Quick & Easy Yogurt Lunch Mayonnaise Curry Lettuce Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
6 tablespoons plain nonfat yogurt
2 1/4 teaspoons red curry powder
3 cups finely diced chicken from 2 purchased roast chickens (1 pound total)
3/4 cup thinly sliced green onions
2 cups shredded hearts of romaine
4 pita breads, halved, pockets open

Steps:

Whisk mayonnaise, yogurt, and curry powder in medium bowl. Mix in chicken and green onions. Season chicken salad to taste with salt and pepper. Divide chicken salad and lettuce among each pita half. Place 2 pita halves on each of 4 plates and serve.

CHICKEN SALAD PITA SANDWICHES

Chicken Salad Pita Sandwiches image

Prep time is minimal thanks to leftover cooked chicken and bottled salad dressing. Just chill and serve!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 45m

Yield 2

Number Of Ingredients 7

Ingredients

1 cup chopped cooked chicken breast
1/4 cup fat-free honey Dijon dressing
1/4 cup chopped cucumber
1/4 cup chopped tomato
1 tablespoon finely chopped cashews
2 whole wheat pita breads (6 inch), cut in half to form pockets
2 tablespoons fat-free mayonnaise or salad dressing

Steps:

In small bowl, mix chicken, dressing, cucumber, tomato and cashews. Cover and refrigerate at least 30 minutes until chilled.
Just before serving, spread insides of pita pockets with mayonnaise. Fill pockets with chicken mixture.

Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fat 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 12 g, TransFat 0 g

CRUNCHY TARRAGON-CHICKEN SALAD PITA SANDWICHES

Crunchy Tarragon-Chicken Salad Pita Sandwiches image

Blanched veggies add crunch to this creamy tarragon chicken salad. Stuff into whole wheat pitas to make picnic-perfect sandwiches.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 lb. boneless skinless chicken breasts, cooked, chopped
1-1/2 cups broccoli florets, blanched
2 large carrots, sliced, blanched
1 small red pepper, chopped
1/2 cup KRAFT Real Mayo
1/3 cup GREY POUPON Hearty Spicy Brown Mustard
1 Tbsp. HEINZ Red Wine Vinegar
1/4 tsp. dried tarragon leaves
12 small lettuce leaves
6 whole wheat pita breads, halved

Steps:

Combine first 4 ingredients in large bowl. Mix mayo, mustard, vinegar and tarragon until blended. Add to chicken mixture; mix lightly.
Refrigerate 1 hour.
Fill pita bread halves with lettuce and chicken salad.

Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g