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

Chicken & Arugula Pesto Pitas

  • ‚Äã2 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
  • 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
Serves 4

Preheat the oven to 300 degrees F.

Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

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.

In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.

To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Chicken & Arugula Pesto Pitas

By: The Giadzy Kitchen

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

Yum
Chicken & Arugula Pesto Pitas

Photo Credit: Elizabeth Newman

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

Chicken & Arugula Pesto Pitas

Prep Time
minutes
Cook Time
minutes
Total Time
minutes
Cooking Level
Beginner

Serving size:

Serves 4

Ingredients:

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

Instructions:

Preheat the oven to 300 degrees F.

Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

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.

In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.

To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Nut Free
Photo of TheGiadzyKitchen

Article by The Giadzy Kitchen

Yum

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