Chicken Salad Pitas

3 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
30 Mins
Total Time
4 Hours 30 Mins
Yield
Makes 4 dozen
December 2012
RECIPE BY Southern Living

Pepper jelly adds a sweet-hot note to Chicken Salad Pitas. And you'll love the extra zing from lemon zest and ground red pepper that's been added to these sandwiches.

Ingredients

  • 1/2 cup mayonnaise
  • 1/3 cup red pepper jelly
  • 1/4 cup minced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 1/4 teaspoon ground red pepper
  • 2 cups finely chopped cooked chicken
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped toasted pecans
  • Salt and freshly ground black pepper to taste
  • 24 mini pita pockets, halved
  • 1 bunch fresh watercress

How to Make It

Whisk together first 6 ingredients in a large bowl; stir in chicken and next 2 ingredients until blended. Season with salt and pepper to taste. Cover and chill 4 hours. Fill pitas with watercress and chicken salad. Serve immediately.

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Ratings & Reviews

sukeedog's Review

sukeedog
July 12, 2014
So tasty and so easy to make. Using a really good pepper jelly makes an enormous difference. We subbed red bell pepper for the celery and spring mix for the watercress. Leftovers were great!

jaschn1's Review

jaschn1
June 27, 2014
I just made this today. WOW! Really full of flavor and super easy to make. The hardest part was finding the mini pitas. I did not change the recipe in any way and I doubt I would in the future. It really is incredibly good as written!! I'm serving this at party tomorrow and I know my guests will love it!!!

Mitzibrown's Review

Mitzibrown
March 17, 2013
Made this for a Christmas open house party and it was wonderful -- fast, easy and made plenty for a fairly good crowd. Delish!