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Skillet Chicken Salad Pitas

The sweet chili sauce in these delicious pita sandwiches gives them a decidedly Asian flavor. Serve them at home for lunch, or place in a cooler for a delightful picnic.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Marinate: 1 hr
  • Cook: 8 mins

Skillet Chicken Salad Pitas

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.

From the Test Kitchen

To Tote:

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

Nutrition Facts (Skillet Chicken Salad Pitas)

  • Per serving:
  • 456 kcal cal.,
  • 18 g fat
  • (3 g sat. fat,
  • 9 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 73 mg chol.,
  • 644 mg sodium,
  • 38 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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