Erin’s Chicken Salad Sandwich:
Makes 2 servings.
1 whole wheat pita (Kangaroo brand is my favorite), divided in half
6 oz grilled chicken breast, cubed (a 2 oz portion of chicken is ~1 strip of chicken that is 1 1/2″ in diameter and 5-6″ in length)
1 T + 1 tsp Hellman’s Olive oil mayonnaise
2 T low-fat sour cream
2 T raisins
1/4 cup celery, diced
dash of cinnamon (trust me, it’s a great addition)
2 dashes Frank’s Red Hot (sweetens it up without adding more mayo, does NOT make it hot)
1-2 leaves of green leafy lettuce
1-2 slices of tomato
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Directions:
Cook chicken on a Foreman Grill (I seasoned with a dash of salt, pepper, and Organic Chicken Seasoning with only 35 mg sodium). When cooked, dice chicken and combine with all ingredients through Frank’s Red Hot. Refrigerate ~1-2 hours so chilled. Slice pita in half (I like to warm in toaster) and stuff each half with chicken salad mixture, lettuce, tomato. Pair with yogurt, glass of milk, side salad, or piece of fruit for a fantastically filling lunch!
Nutritional Profile: (1/2 stuffed pita): 283 calories, 6.2 g fat (1.3 g sat, 1 g poly, 1.6 g mono), 58 mg Cholesterol,
246 mg Sodium, 31 g Carbohydrate, 5.3 g Fiber, 26 g Protein!
*Looking to cut calories? Divide the chicken salad mixture into thirds and stuff into three separate sandwiches! You save about 60 calories!
i’m not one for chicken salad normally, but this sounds really good! especially with great grilled chicken…you gotta start with the good stuff
I was just searching for a good chicken salad recipe yesterday! Perfect, this looks soo yummy!
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[...] can be MORE convenient and appetizing if you put a little thought in to them. If you LOVE the chicken salad sandwich the deli down the street has to offer, why not try mimicking it? Example: I LOVE Pita Pit’s [...]