Prepared With

Boneless skinless Halal chicken breast fillets in packaging

Skillet Chicken Salad Pitas


1/3 cup snipped fresh cilantro
1/4 cup Asian sweet chili sauce
2 tablespoons lime juice
1 tablespoon minced garlic
1 teaspoon olive oil
1/8 teaspoon kosher salt or salt
2 pounds 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 tablespoons lime juice
8 pita bread rounds
8 leaves red or green leaf lettuce


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.

Can't find this product at your store?

Featured Recipes

Chicken with Quick Chile Verde

Tandoori Chicken Puffs

Cajun Chicken Pasta

Thai-Style Peanut Chicken Spring Roll Wraps

Sriracha Chicken Quinoa Bowl

Mediterranean Chicken Pizza Skillet