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A pita pocket filled with chicken salad, lettuce and tomato on a piece of parchment paper.

Classic Chicken Salad Pita Pockets

  • Total Time: 28 mins
  • Yield: Approximately 8 pita pockets


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.


  • 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


  1. 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.
  2. 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.
  3. Serve in pita pockets with lettuce and tomato, if desired.


*Save time by using approximately 3 3/4 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