Pesto Chicken Salad Pitas Recipe
Published February 12, 2016
Rebecca Clyde MS, RDN, CD
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!
Ingredients
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
Directions
Before you begin: Wash your hands.
- 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.
Nutrition Information
Serving size: 1 stuffed pita
Serves 4
Calories: 297; Total Fat: 11.9g; Saturated Fat: 2g; Cholesterol: 65mg; Sodium: 415mg; Total Carbohydrate: 19.2g; Dietary Fiber: 2.7g; Protein: 25.6g.
Jessica Cox, RD, is a culinary nutritionist and chef based in Birmingham, Ala.
