Chicken Salad Pitas

Photo: Iain Bagwell; Styling: Heather Chadduck

Pepper jelly adds a sweet-hot note to Chicken Salad Pitas. And you'll love the extra zing from lemon zest and ground red pepper that's been added to these sandwiches.

Yield: Makes 4 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 4 Hours, 30 Minutes


Ingredients

  • 1/2 cup mayonnaise
  • 1/3 cup red pepper jelly
  • 1/4 cup minced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 1/4 teaspoon ground red pepper
  • 2 cups finely chopped cooked chicken
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped toasted pecans
  • Salt and freshly ground black pepper to taste
  • 24 mini pita pockets, halved
  • 1 bunch fresh watercress

Preparation

  1. Whisk together first 6 ingredients in a large bowl; stir in chicken and next 2 ingredients until blended. Season with salt and pepper to taste. Cover and chill 4 hours. Fill pitas with watercress and chicken salad. Serve immediately.
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