Recipes and Cooking Skillet Chicken Salad Pitas 3.9 (11) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 8 mins Marinate Time: 1 hrs Chill Time: 1 hrs Total Time: 2 hrs 38 mins Servings: 8 Jump to Nutrition Facts Ingredients ⅓ cup snipped fresh cilantro ¼ cup Asian sweet chili sauce 2 tablespoon lime juice 1 tablespoon minced garlic 1 teaspoon olive oil ⅛ teaspoon kosher salt or salt 2 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 large red sweet pepper, cut into bite-size strips ⅔ cup mayonnaise ½ cup snipped fresh cilantro 2 tablespoon lime juice 8 pita bread rounds 8 leaves red or green leaf lettuce Directions 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. 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. 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. To Tote: Toss chicken mixture with dressing. Place in airtight container in a cooler. Assemble just before serving. Rate it Print Nutrition Facts (per serving) 456 Calories 18g Fat 38g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 456 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 73mg 24% Sodium 644mg 28% Total Carbohydrate 38g 14% Total Sugars 2g Protein 33g Vitamin C 37.8mg 189% Calcium 90.9mg 7% Iron 3.1mg 17% Potassium 485mg 10% Folate, total 96.8mcg Vitamin B-12 0.5mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.