ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Dill Chicken Salad Pitas

Prep time 20 mins
Chill time 2 hrs
Yield Makes 6 servings

Ingredients

  • 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

How to Make It

  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.