Chicken salad pitas

by

Recipes

Makes 4

  • 2 cups cooked or rotisserie chicken, shredded
  • 2 tablespoons sweet pickle relish
  • 1 celery rib, finely chopped
  • 1 tablespoon fresh thyme leaves
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons pine nuts, toasted
  • Juice of 2 lemons
  • 1 teaspoon Dijon mustard
  • ½ shallot, minced
  • Kosher salt
  • Fresh-ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 small pitas with tops cut off (or 2 large, cut in half)
  • Lettuce leaves
  • Roma tomatoes, thinly sliced, for garnish

In a large bowl, combine chicken, relish, celery, thyme, parsley and pine nuts. Toss to combine. In a small lidded jar, combine lemon juice, mustard, shallot, salt, pepper and olive oil. Shake well. Pour the dressing over the chicken mixture and toss lightly just to cover completely. Refrigerate salad until chilled. When ready to serve, scoop salad into pita pockets lined with lettuce leaves. Garnish with tomato slices.

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Recipes to pack for the ultimate summer, Southern backyard picnic—The lazy days of summer are perfect for picnics. These delightful dishes travel well and don't require refrigeration—no mayo in sight!