Prepared With


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.

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