Yield
4 servings

Serve this chunky salad with pita wedges or pita chips. Purchase pita chips or make your own by spraying pita wedges with cooking spray, sprinkling them with a little shredded Parmesan cheese, and baking them at 400° for about 10 minutes.

How to Make It

Step 1

Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined.

Step 2

Place 1 lettuce leaf on each of 4 plates; top each leaf with about 1 cup chicken mixture. Place 8 pita wedges on each serving.

Ratings & Reviews

wrestlermom's Review

wrestlermom
July 04, 2013
This salad was ok not great because it didn't have much flavor other than the pepper.

Phoebegetsfit's Review

Norenn
March 06, 2013
I really enjoy this dish and have made it several times. I find it's best to make it head of time to let all the flavors soak together.

LouLouBrownie's Review

LouLouBrownie
August 03, 2012
Very yummy! I feel like the mayo could be substituted for something dairy-based, like a little plain yogurt, but it was fine. I added oregano instead of cilantro, some freeze--dried chives, a couple splashes of lemon juice, and used celery salt because we have it. Also, didn't have radishes. Stuffed the chicken salad into the pita pockets, but ate it like a regular salad. Very yummy and light!

Norenn's Review

Phoebegetsfit
February 27, 2012
This chicken salad was a amazing and a refreshing change to normal chicken salad. I used less carrots than called for - subbed curry powder for the cumin (I don't like it) and added a dash of red pepper flakes for a little bite. Awesome!

DeannaG's Review

DeannaG
November 10, 2008
This is a fantastic chicken salad. So easy to make, so easy to change to your own veggie faves. This is a keeper! Everyone in my family loves this...even the one who doesn't like mayo! Thanks!