Chicken Salad Pitas Recipe
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Chicken Salad Pitas Recipe

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Janice Conway adds olives, cucumber and radishes to leftover chicken to create her Mediterranean-inspired salad tucked into handheld pitas. "This recipe is great for summer because there's no cooking involved," she writes from Reynolds, Illinois.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings


  • 1-1/2 cups cubed cooked chicken
  • 1 medium carrot, julienned
  • 1/2 cup julienned cucumber
  • 1/4 cup sliced radishes
  • 1/4 cup sliced ripe olives
  • 1/4 cup cubed part-skim mozzarella cheese (1/2-inch cubes)
  • 1/3 to 1/2 cup Italian salad dressing
  • 5 pita breads (6 inches), halved
  • Lettuce leaves

Nutritional Facts

1 each: 276 calories, 4g fat (1g saturated fat), 39mg cholesterol, 674mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.


  1. In a bowl, combine the chicken, carrot, cucumber, radishes, olives and cheese. Add dressing and toss to coat. Line pita breads with lettuce leaves. Stuff about 1/3 cup chicken mixture into each half. Yield: 5 servings.
Originally published as Chicken Salad Pitas in Quick Cooking May/June 2003, p16

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