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+ servings
pita filled with chicken salad and salad on plate

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


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


  • 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


  • 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.


  • 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.