Autumn Chicken Salad Pockets | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Autumn Chicken Salad Pockets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: Joseph's Flax Mini Pita Bread; Chives; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; Diamond Pecans, Chopped; Duda Farms Celery Sticks; Organic Honeycrisp Apple; Cranberries; Chobani Yogurt, Greek, Whole Milk Plain; Best Foods Real Mayonnaise Mayonnaise; S Farms Boneless & Skinless Chicken Breasts

Print recipe

Autumn Chicken Salad Pockets

Serves 220 mins prep10 mins cook

I have a secret ingredient here that makes the salad so creamy but light- it’s yogurt. I’m using air- fried chicken breast but you can use Rotisserie chicken or any.

0 servings

What you need

pita

chive

ground black pepper

tsp salt

cup pecan

celery

apple

tbsp fresh cranberries

cup skim milk greek yogurt

cup mayonnaise

S Farms Boneless & Skinless Chicken Breasts

skinless boneless chicken breast

Shop Recipe

Instructions

1. Cook chicken any way too wish and let it cool off; chop chicken, celery, apples, pecans, and throw everything in a bowl and mix with mayonnaise, yogurt, cranberries, salt and pepper;
2. Optionally warm up your pita pockets, add the salad, top with chives and enjoy!

View original recipe