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This easy lunch is a healthier, more vibrant spin on the average chicken salad. Chicken & Arugula Pesto Pitas With pesto and cherry tomatoes, this easy lunch is a healthier, more vibrant spin on the average chicken salad. For The Pita:2 whole-wheat pitas (halved and opened)1/4 cup mayonnaise1 teaspoon lemon zest1/2 cup Arugula Pesto (recipe... giadzy.com

Chicken & Arugula Pesto Pitas

20190102_211841_10358_1069201.jpeg
  • ‚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: Giada De Laurentiis

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

Chicken & Arugula Pesto Pitas

Serves:
4 people
Cooking Level: Beginner
Prep Time
20 minutes
Cook Time
5 minutes
Inactive Time
Total Time
25 minutes

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.

NUTRITION:

Calories: 474kcal | Carbohydrates: 18g | Protein: 9g | Fat: 42g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 704mg | Potassium: 193mg | Fiber: 3g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 11mg | Calcium: 171mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Chicken & Arugula Pesto Pitas

Photo Credit: Elizabeth Newman

20190102_211841_10358_1069201.jpeg
20190102_211841_10358_1069201.jpeg

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

Chicken & Arugula Pesto Pitas

Serves:
4 people
Cooking Level: Beginner
Prep Time
20 minutes
Cook Time
5 minutes
Inactive Time
Total Time
25 minutes

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.

NUTRITION:

Calories: 474kcal | Carbohydrates: 18g | Protein: 9g | Fat: 42g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 704mg | Potassium: 193mg | Fiber: 3g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 11mg | Calcium: 171mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free
Photo of lizzynewm

Article by Giada De Laurentiis

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