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Photo Credit: Elizabeth Newman

Chicken & Arugula Pesto Pitas

This easy lunch is a healthier, more vibrant spin on the average chicken salad.

Chicken & Arugula Pesto Pitas


Main Course

Prep Time

20 minutes

Cook Time

5 minutes




Giada De Laurentiis

Image of Chicken & Arugula Pesto Pitas


    For The Pita:

  • 2 whole-wheat pitas (halved and opened)
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1/2 cup Arugula Pesto (recipe follows)
  • 2 store-bought rotisserie chicken breasts (diced into 1/4-inch pieces)
  • 8 cherry tomatoes (quartered)
  • 1 cup arugula
  • For The Arugula Pesto:

  • 2 cups packed arugula
  • 1 clove garlic (peeled and halved)
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 300 degrees F.
  2. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
  3. For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
  4. In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
  5. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.



per serving
Amount/Serving % Daily Value
18 grams
9 grams
42 grams
Saturated Fat
8 grams
17 milligrams
704 milligrams
3 grams
2 grams
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2 reviews & comments

  • Author's avatar image
    Linda Dinges

    Yes I do have extra Arugula…love your recipe with pasta and butternut squash from your cookbook Giada's Italy…my favorite!

  • Author's avatar image
    Mary Elizabeth Guyton

    This sounds amazing. I need a food processor and will begin shopping for one tomorrow so that I can make this! Thank you Giadzyüòç

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