Chicken Salad Pita Sandwiches

Chicken Salad Pita Sandwiches

Prep time is minimal thanks to leftover cooked chicken and bottled salad dressing. Just chill and serve!

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

2

sandwiches

1
cup chopped cooked chicken breast
1/4
cup fat-free honey Dijon dressing
1/4
cup chopped cucumber
1/4
cup chopped tomato
1
tablespoon finely chopped cashews
2
whole wheat pita breads (6 inch), cut in half to form pockets
2
tablespoons fat-free mayonnaise or salad dressing
  1. In small bowl, mix chicken, dressing, cucumber, tomato and cashews. Cover and refrigerate at least 30 minutes until chilled.
  2. Just before serving, spread insides of pita pockets with mayonnaise. Fill pockets with chicken mixture.
Makes 2 sandwiches (2 halves each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen tips
Serve this healthy chicken salad on top of a lettuce leaf. Omit the mayonnaise, and serve pita wedges on the side.
Variation
Tuck chopped lettuce into the pita pockets with the chicken mixture for an easy sandwich topper.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 360
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 830mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 6g,
    • Sugars 12g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 3 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.