Chicken Salad Stuffed Pitas | Half Homemade

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nut-free and cost-effective.

Head to the supermarket and grab a rotisserie chicken.

Scoop out the avocado, leaving it in chunks without mashing it.

Toss the avocado with some citrus to prevent browning.

Pull the chicken from the rotisserie, discarding the bones and skin, and shred the meat into a bowl.

Dice the red onion and add it to the chicken.

Season with salt and black pepper.

Add ranch dressing to the mixture and fold all the ingredients together until creamy.

Cut the pita bread in half to form pockets.

Gently separate the pita halves without tearing them.

Place sliced tomato into the pita for presentation.

Chop the lettuce into small pieces and create a bed for the salad inside the pita.

Spoon a generous amount of the chicken salad mixture into each pita.

Ensure the tomato is visible for presentation.

Serve immediately or store leftovers in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens