Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Chicken Salad Pitas

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.

Southern Living DECEMBER 2012

  • Yield: Makes 4 dozen
  • Hands-on: 30 Minutes
  • Total: 4 Hours, 30 Minutes


  • 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


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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Chicken Salad Pitas Recipe