Tuesday, March 1, 2011

Roasted Chicken Salad Pockets

This is springtime to me for sure.  It's a light and healthy way of spicing up your average chicken dinner. You can also just roast your own chicken in the oven, but the rotisserie chicken from the market has a great distinct flavor.  I love the contrast of flavors and textures myself.  The chicken is so very moist, while the green apples and red onion bring the crunch and the red grapes add a burst of sweetness.  Combined with the savoriness of the basil sauce and the soft pita, this is a perfectly unboring way of having a chicken dinner.  And not to mention, this is a healthy way too.

1 whole roasted chicken from the deli (mine was a garlic/ rosemary one)
1/3 cup of real mayo
1/4 tsp. of dried basil
juice from 1/2 of a lemon (remember to roll the lemon on the counter top w/ the palm of your hand to loosen the juices prior to cutting/ squeezing)
3 slices of a granny smith apple (diced)
1 slice of a red onion (diced)
handful of red grapes (rinsed, then sliced in 1/2)
1 cup of iceberg lettuce (julienne sliced)
1 pkg. of pita pockets

-Remove skin from roasted chicken; pull meat and chop into small pieces.  In a medium  bowl combine mayo, basil and lemon juice.  Stir in chicken, apples, onion and grapes.  Place a few pieces of lettuce inside of each pita and then fill with chicken salad.  Serves 4.  Enjoy!


  1. Sounds delish! I usually use dried cranberries instead of grapes just because I always have them on hand and they require NO prep!

  2. Helena- that's a great idea. check out my Turkey Salad Sandwiches. some dried cranberries would be just perfect in there!