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pita filled with chicken salad and salad on plate
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Healthy Chicken Salad Sandwich

All you need is 10 minutes to assemble this chicken salad pita, thanks to precooked chicken. Eat it over a bed of lettuce, over whole grain bread, or just off a spoon. 
Course main, Main Course, Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 person
Author Rebecca

Equipment

  • knife
  • cutting board
  • Measuring Spoons
  • rubber spatula
  • medium mixing bowl

Ingredients

  • ½ large chicken breast cooked
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • ¼ teaspoon garlic salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mixed nuts chopped
  • ¼ cup celery chopped small
  • ¼ cup red grapes quartered
  • small handful lettuce
  • 1 pita

Instructions

  • Toast one pita.
  • Prep ingredients by cooking, and then shredding or chopping ½ large chicken breast, chop 1-2 stalks celery to get ¼ c chopped celery, quarter a handful of grapes to get ¼ cup quartered grapes, prepare lettuce by washing/chopping it if needed. Also prepare nuts by chopping them if needed, making 1 tablespoon chopped nuts.
  • Make chicken salad by adding shredded/chopped chicken to a small mixing bowl, then add ¼ c Greek yogurt, ¼ c mayo, ¼ teaspoon garlic salt, 1 teaspoon Dijon mustard. Mix together well. Once all incorporated, add in ¼ c chopped celery, ¼ c quartered red grapes, and 1 T chopped mixed nuts. Stir together.
  • Fill pita with chicken salad mixture and lettuce. Enjoy. Store chicken salad in airtight container for up to 5 days.

Notes

  • Use rotisserie chicken for quickest prep.
  • Use equal parts yogurt & mayo makes for tangy, smooth chicken salad. Use what you have on hand/what you like, but I highly recommend mixing the two ingredients for the sauce.
  • Use whatever nuts you have on hand, cashews and almonds are my favorites in this chicken salad.