Pesto Chicken Salad Pita
This Mediterranean spin on chicken salad is bursting with fresh flavor thanks to the addition of pesto. Use chopped rotisserie chicken for a time-saving substitute, if desired, to mix up an anything-but-boring lunch in no time!
- ¼ cup low-fat mayonnaise
- 3 tablespoons prepared pesto
- 1 tablespoon lemon juice
- ⅛ teaspoon pepper
- 2 cups chopped, cooked chicken
- ½ cup grated carrot (about 1 medium carrot)
- 4 mini whole wheat pita rounds, split
- 1 cup baby spinach leaves
Combine mayonnaise, pesto, lemon juice and pepper in a medium bowl; whisk until well blended. Add chicken and carrots; stir to combine. Stuff each pita evenly with spinach leaves and chicken salad mixture.
Serves 4 (Serving size: 1 stuffed pita)
Nutrient Breakdown: Calories: 297; Total Fat: 11.9g; Saturated Fat: 2g; Cholesterol: 65mg; Sodium: 415mg; Total Carbohydrate: 19g; Dietary Fiber: 3g; Protein: 26g.
Recipe used with permission from Jessica Cox, RD, she is a culinary nutritionist and chef based in Birmingham, AL. This recipe was created for “Kids Eat Right”. http://www.eatright.org/resource/food/planning-and-prep/recipes/pesto-chicken-salad-pitas-recipe