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 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
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 3/4 cups fully cooked shredded or cubed chicken.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Category: Main Course
- Method: Fry
- Cuisine: American