Today’s recipe is sponsored by Kangaroo Breads. Â All opinions shared are my own.
These Classic Chicken Salad Pita Pockets are a quick (and delicious) lunch or dinner!
I grew up eating this chicken salad and it has always been a favorite year-round. Â It’s a perfect way to recycle leftover chicken, but I enjoy it so much that I cook chicken especially for this recipe.
If I’m in a hurry and craving it, I’ll buy a store-bought rotisserie chicken and make it… easy peasy!
Kangaroo Whole Wheat with Honey Pita Pockets are a healthier bread alternative, and if you use low-fat mayonnaise or Greek yogurt in this recipe, it gets even healthier.
I dice chicken breasts into small cubes and cook, drain off the juices, allow to cool and simply mix it with the remaining ingredients. Â Doesn’t get much easier than that!
This salad is full of chicken, celery, red onion, hard-boiled eggs and seasoned with dill weed and garlic. Â A tried and true recipe in my family for years. Â Serving it in Kangaroo’s whole wheat pita pockets makes for a crazy easy and quick lunch or light dinner.
If you’re craving a chicken salad with a tropical fruity twist, be sure to also try my Summer Chicken Salad with sweet mandarin oranges, grapes, pineapple and crunchy walnuts.
Enjoy!
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Classic Chicken Salad Pita Pockets
- Total Time: 28 mins
- Yield: Approximately 8 pita pockets
Description
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.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into about ½ inch cubes*
- ½ cup mayonnaise
- 1 cup chopped celery
- 1 cup chopped red onion
- 3 large hard-boiled eggs, chopped
- ¾ teaspoon dried dill weed
- â…› teaspoon garlic powder
- Salt and black pepper, to taste
- Kangaroo Whole Wheat with Honey Pita Pockets
Instructions
- 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.
Notes
*Save time by using approximately 3 ¾ cups fully cooked shredded or cubed chicken.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Category: Main Course
- Method: Fry
- Cuisine: American
Keywords: chicken salad pita pockets
 This is a sponsored conversation written by me on behalf of Kangaroo Breads – Holiday Recipes. The opinions and text are all mine.
I have made these pita bread sandwiches before and they are delicious. I always have a problem getting the pita bread to open up. Any secrets for this.