• 1 pound boneless, skinless chicken breast (you can also use left-over chicken or buy a premade rotisserie chicken and skip Step 1 for convenience)
  • 3 Tbsp. yogurt cream cheese
  • 4 Tbsp. canola oil mayonnaise
  • 1 Tbsp. white distilled vinegar
  • 2 tsp. Dijon mustard
  • ½ tsp. sea salt
  • ¼ tsp. garlic powder
  • ¼ tsp. black pepper
  • 1/3 cup minced onion
  • ½ cup minced celery
  • 6 whole-wheat pita bread halves
  • 6 large lettuce leaves
  • 2 medium tomatoes, cut into 12 slices
  1. Preheat grill or broiler. Grill or broil chicken until cooked through, about 3 to 5 minutes on each side. Cool and cut into small cubes.
  2. In a large bowl, combine yogurt mayonnaise, canola oil mayonnaise, vinegar, Dijon mustard, salt and spices. Add onion and celery. Fold in chicken.
  3. Place ½ cup of salad into pita half. Garnish with lettuce leaf and 2 slices of tomato. Makes 6 servings.

Taken from the Canyon Ranch Kitchen

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