10m$3.91Mild Curried Chicken Salad Pita
A quick, creamy chicken salad with gentle curry flavor and crisp celery, tucked into a store-bought pita. This easy recipe makes one satisfying lunch with minimal preparation.
- Cuisine
- Global Fusion
Shopping options
ready-to-eat fully cooked chicken breast strips
4 Ounce
PERDUE® SHORTCUTS® NAE Fully Cooked Original Carved Chicken Breast Strips
50%
mild curry powder
0.25 Teaspoon
Caribbean Rhythms Mild Curry Powder 4 oz
0%
celery
0.25 Cup
Fresh Cut Celery Diced
10%
mayonnaise
2 Tablespoon
Kroger® Real Mayo
6%
store-bought pita bread
1 Count
Toufayan® Classic White Pita Loaves
17%
fine salt
0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
fresh lemon juice
1 Teaspoon
Fresh Organic Lemon - Each
17%
Cost Summary
· only what you use
per serving · 1 serving
Cook this recipe
- ready-to-eat fully cooked chicken breast strips-4 ounces
- celery-0.25 cups
- mayonnaise-2 tablespoons
- fresh lemon juice-1 teaspoon
- mild curry powder-0.25 teaspoons
- fine salt-0.13 teaspoons
- store-bought pita bread-1 round
Finely dice the celery. Cut the cooked chicken strips crosswise into bite-size pieces.
Use only chicken labeled fully cooked and ready to eat; do not use raw chicken.
Stir the mayonnaise, lemon juice, mild curry powder, and salt together in the bowl until smooth and evenly blended.
Add the chicken and celery. Fold gently until everything is evenly coated with the curried dressing.
Keep the prepared chicken salad refrigerated at 40°F or below.
Cut the pita in half and gently open each half to form a pocket.
Divide the chicken salad evenly between the two pita halves and serve immediately.
Do not leave the filled pita at room temperature for longer than 2 hours.
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