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Skillet Chicken Salad Pitas

Rated :  Not yet rated
Prep: 30 minutes
Marinate: 1 hour
Chill: 1 hour
Cook: 8 minutes
 
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Skillet Chicken Salad Pitas

Ingredients

  • 1/3  cup snipped fresh cilantro
  • 1/4  cup Asian sweet chili sauce
  • 2  Tbsp. lime juice
  • 1  Tbsp. minced garlic
  • 1  tsp. olive oil
  • 1/8  tsp. kosher salt or salt
  • 2  lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1  large red sweet pepper, cut into bite-size strips
  • 2/3  cup mayonnaise
  • 1/2  cup snipped fresh cilantro
  • 2  Tbsp. lime juice
  • 8  pita bread rounds
  • 8  leaves red or green leaf lettuce

Directions

1. In resealable plastic bag set in shallow dish, combine 1/3 cup cilantro, chili sauce, 2 tablespoons lime juice, garlic, oil, and salt. Add chicken. Seal bag; turn to coat. Marinate, refrigerated, 1 hour.

2. Heat 12-inch skillet over medium-high heat. Add chicken mixture half at a time, and cook 3 minutes per batch, stirring occasionally. Return all chicken to skillet. Add sweet pepper; continue cooking 5 minutes more or until chicken is no longer pink, stirring occasionally. Using a slotted spoon transfer chicken mixture to large bowl. Cover; refrigerate 1 to 8 hours. Makes 8 pita sandwiches.

3. For dressing, in bowl combine mayonnaise, 1/2 cup cilantro, and 2 tablespoons lime juice. To serve, top each pita with a lettuce leaf. Spoon chicken mixture on half of each pita (if necessary, drain excess liquid from chicken). Drizzle with dressing.

4. To Tote: Toss chicken mixture with dressing. Place in airtight container in a cooler. Assemble just before serving.

Nutrition Facts

  • Calories 456,
  • Total Fat (g) 18,
  • Saturated Fat (g) 3,
  • Monounsaturated Fat (g) 4,
  • Polyunsaturated Fat (g) 9,
  • Cholesterol (mg) 73,
  • Sodium (mg) 644,
  • Carbohydrate (g) 38,
  • Total Sugar (g) 2,
  • Fiber (g) 2,
  • Protein (g) 33,
  • Vitamin C (DV%) 64,
  • Calcium (DV%) 9,
  • Iron (DV%) 17,
  • Percent Daily Values are based on a 2,000 calorie diet

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