Back to Chicken Salad Pitas

Print Options


Card Sizes

Chicken Salad Pitas Recipe

Chicken Salad Pitas Recipe

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. YIELD: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


  • 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.

Nutritional Facts

One serving (prepared with part-skim mozzarella cheese and 1/3 cup fat-free salad dressing) equals 276 calories, 4 g fat (1 g saturated fat), 39 mg cholesterol, 674 mg sodium, 38 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.