I love this chicken salad because it has fun stuff like grapes and celery in it. My mom always adds walnuts, but I say why ruin a good thing. You can cut some of the calories from this by using low-fat mayonnaise, but make sure to mix it in right before serving. Once it is mixed with the other ingredients, low-fat mayonnaise can get watery when it’s refrigerated for a few hours.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cut the chicken into 2-inch chunks and place in a small saucepan. Cover with water and cook over medium heat for 15 minutes, or until the chicken is cooked through. (Cut into one of the pieces to make sure there is no pink inside.) Remove from the heat, drain off the water, and cool completely.
Step 2
Meanwhile, remove and discard both ends of the celery, cut in half lengthwise, and cut into 1/4-inch-thick pieces. Peel the cucumber, cut in quarters lengthwise, and cut into 1/4-inch-thick pieces.
Step 3
Cut the chicken into bite-size pieces and place in a bowl. Cut the grapes in half and add to the bowl along with the celery, cucumber, and mayonnaise. Stir until well combined and season with salt and pepper.
Step 4
To serve, cut the pita bread in half and open up the inside. Fill each piece with one quarter of the chicken salad and 1/2 cup lettuce.
