Smoky Bacon and Blue Cheese Chicken Salad Pitas

Becky Luigart-Stayner; Fonda Shaia

The BLT sandwich is the inspiration for this tangy salad. You can make the chicken salad ahead, and place it in pita halves just before serving.

Yield: 4 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 29%
  • Fat: 12.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 3.1g
  • Protein: 26.1g
  • Carbohydrate: 43.8g
  • Fiber: 6.3g
  • Cholesterol: 55mg
  • Iron: 3.5mg
  • Sodium: 696mg
  • Calcium: 130mg


  • 3/4 cup plain fat-free yogurt
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 2 tablespoons light mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups shredded romaine lettuce
  • 1 1/2 cups shredded cooked chicken (about 6 ounces)
  • 4 bacon slices, cooked and crumbled
  • 2 medium tomatoes, seeded and chopped
  • 4 (6-inch) whole wheat pitas, cut in half


  1. Combine first 4 ingredients, stirring well. Combine lettuce, chicken, bacon, and tomatoes in a medium bowl, stirring well. Drizzle yogurt mixture over chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoky Bacon and Blue Cheese Chicken Salad Pitas Recipe at a Glance
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy