Creamy Dill Chicken Salad Pitas

Southern Living
Makes 6 servings


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3 cups chopped cooked chicken (about 6 breast halves)
3 green onions, chopped
2 celery ribs, chopped
1 cup plain nonfat yogurt
1/4 cup dill pickle relish
1 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon poppy seeds (optional)
3 pita bread rounds
Lettuce leaves
Tomato slices


Prep: 20 Minutes
Chill: 2 Hours

1. Stir together first 8 ingredients and, if desired, poppy seeds. Cover and chill 2 hours.

2. Heat pitas according to package directions. Cut pitas in half, and line with lettuce leaves and tomato slices. Spoon 1/2 cup chicken mixture into each pita half.

Created date

July 2006