Best Tropical Chicken Salad Pita Pockets Recipes

CLASSIC CHICKEN SALAD PITA POCKETS

Classic Chicken Salad Pita Pockets image

Creamy and flavor-packed chicken salad prepared with crunch celery, red onion, hard-boiled eggs and seasoned with dill and garlic served in a pita pocket.

Provided by Amy

Time 28m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into about 1/2 inch cubes*
1/2 cup mayonnaise
1 cup chopped celery
1 cup chopped red onion
3 large hard-boiled eggs, chopped
3/4 teaspoon dried dill weed
1/8 teaspoon garlic powder
Salt and black pepper, to taste
Kangaroo Whole Wheat with Honey Pita Pockets

Steps:

Heat olive oil in a large skillet over medium high heat. Add chicken and cook, stirring constantly until chicken is cooked thoroughly and no longer pink (about 7 to 8 minutes). Drain off juices and allow to cool.
In a large bowl, gently stir chicken with mayonnaise until thoroughly coated. Add celery, onion, boiled eggs, dill weed, garlic powder, salt and pepper. Stir until combined.
Serve in pita pockets with lettuce and tomato, if desired.

CHICKEN SALAD IN A WHOLE WHEAT PITA POCKET

Chicken Salad in a Whole Wheat Pita Pocket image

This is not your typical Chicken Salad. I am not partial to onions and celery so I made up my own version using Spinach and Broccoli and it turned out delicious enough that I am posting it here for you to try. This recipe is basically a base that can be eaten with or without additions so if you enjoy onions and celery add them in or you could try, tomatoes, olives, avocado, walnuts, Raspberries, Zucchini, Summer Squash or more.

Provided by Silver.lily

Categories Chicken

Time 20m

Yield 8 1/2 pockets of salad, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 large chicken breasts, diced
1 tablespoon Worcestershire sauce
1 cup broccoli, raw and chopped
1 cup spinach, raw and chopped
4 tablespoons Miracle Whip
1 tablespoon prepared mustard
1/2 cup cheddar cheese, shredded
4 whole wheat pita bread, cut in half

Steps:

Dice the chicken and brown it in the Worcestershire sauce in a non-stick skillet with no oil.
When the chicken is mostly browned add the chopped broccoli and spinach.
Cover and let it stay on the heat long enough for the chicken to finish cooking and the spinach and broccoli to soften then remove from heat leaving covered.
In a separate bowl mix the mustard, cheese and Miracle Whip. (Mayonnaise works too).
Once the chicken has cooled add the chicken to the bowl and mix well.
Place some of the mixture into half a Whole Wheat Pita Pocket and Enjoy.
* This tastes delicious both warm and cold so leftovers are great.
* Some possible additions: tomato, olives, celery, onion, avocado, zucchini, summer squash, walnuts, raspberries. - if you add zucchini and/or squash you will probably want to steam it separately and then add to the mixture.

Nutrition Facts : Calories 183.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 30.6, Sodium 285.5, Carbohydrate 19.1, Fiber 2.8, Sugar 0.8, Protein 12.9

GREEK GRILLED CHICKEN PITAS

Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

TROPICAL CHICKEN SALAD

Tropical Chicken Salad image

Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup sweetened shredded coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

Steps:

Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.

Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.