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Creamy Dill Chicken Salad Pitas

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


  • 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.