Time 30m Yield 4 servings. Number Of Ingredients 17 Steps:
Place pita bread on a baking sheet. Bake at 350° for 8-10 minutes or until lightly toasted., Meanwhile, cook edamame according to package directions. In a large skillet over medium heat, cook chicken in oil until chicken juices run clear., In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and pita bread. In a small bowl, whisk the dressing ingredients; drizzle over salad and toss to coat. Divide among four serving plates; top with chicken. Serve immediately.
Time 55m Yield 2 servings Number Of Ingredients 14 Steps:
In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint. In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
Time 30m Yield 16 servings (3/4 cup each). Number Of Ingredients 16 Steps:
Cut each pita bread into eight triangles; split in half. Place on a baking sheet. Bake at 350° for 10-12 minutes or until lightly toasted. , For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, oregano, garlic, lemon zest, sugar, salt and pepper. , In a large bowl, combine the chicken, garbanzo beans, cucumber, tomatoes and onion. Stir in pita triangles. Drizzle with dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with cheese.
Time P1DT45m Yield 4 to 6 servings Number Of Ingredients 21 Steps:
For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours. For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside. For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined. Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick. Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.
Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.
Time 15m Yield 2 servings. Number Of Ingredients 10 Steps:
Combine the first 9 ingredients. Fill pita halves with chicken mixture.
Yield Makes 8 Number Of Ingredients 14 Steps:
Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with 2 forks. Discard contents of pan. Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper. Stir in chicken, sliced celery, and almonds. Gently fold in orange segments. Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad.
Time 15m Yield 4 Number Of Ingredients 9 Steps:
Cut pita breads in half; open to form pockets. Mix remaining ingredients. Divide chicken mixture among pita bread halves.
Time 1h Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips. Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley. Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble. Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.
Time 15m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.
Time 5m Yield 1 bowl, 1 serving(s) Number Of Ingredients 16 Steps:
Cut Pita bread in bite sized pieces. mix all the dressing ingredients. Mix with the dressing ingredients. top with toasted Pita bread.
Time 30m Yield 4 servings. Number Of Ingredients 17 Steps:
Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Time 20m Yield 6 Number Of Ingredients 11 Steps:
Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together. Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.
Time 5m Yield Makes 1 serving (chicken salad with pita bread and grapes). Number Of Ingredients 7 Steps:
Mix mayo, onions, juice and pepper. Add chicken breasts strips; stir to coat. Serve with the pita bread wedges and grapes.
More about “chicken pita salad recipes”
Time 45m Yield 2 Number Of Ingredients 7 Steps:
In small bowl, mix chicken, dressing, cucumber, tomato and cashews. Cover and refrigerate at least 30 minutes until chilled. Just before serving, spread insides of pita pockets with mayonnaise. Fill pockets with chicken mixture.
