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!
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
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.
Serving size: 1 stuffed pita
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.
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