Quick Chicken Salad Pita Pockets
Quick Chicken Salad Pita Pockets are a delightful fusion of tender chicken, crisp veggies, and zesty dressing, all nestled in soft pita bread. Perfect for busy lunches or sunny picnics, this dish transforms simple ingredients into a satisfying meal that bursts with flavor and vibrant colors. Ideal for meal prep or entertaining, it’s a quick and easy recipe that promises to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 3 cups crisp romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 4 whole pita breads
- 1 cup Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake in a greased dish for 25-30 minutes or until cooked through.
- While chicken bakes, chop lettuce, cherry tomatoes, and cucumbers.
- In a bowl, whisk together Greek yogurt, lemon juice, mustard, salt, and pepper until smooth.
- Once cooked and slightly cooled, shred the chicken using two forks.
- Combine shredded chicken with chopped veggies and dressing in a large bowl.
- Gently open pita pockets and fill generously with the mixture. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For extra flavor, marinate the chicken in your favorite herbs before baking. Swap chicken for turkey or add diced avocado for creaminess. Store leftovers in an airtight container in the fridge for up to three days.