Creamy Dill Chicken Salad Pitas Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Dinner Recipes

Creamy Dill Chicken Salad Pitas

Southern Living AUGUST 2006

Yield: Makes 6 servings
Prep time:20 Minutes
Chill:2 Hours

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

Preparation

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.

Go to full version of

Creamy Dill Chicken Salad Pitas recipe