Pesto Chicken Salad Pita Pockets


  • 2 boneless, skinless chicken breasts
  • 2 1/2 tablespoons of pesto
  • 3/4 cup fat free Greek yogurt
  • 2 whole wheat pita rounds
  • 2 cups arugula
  • 1 tablespoon fresh lemon juice
  • 1/4 red onion
  • 1 tablespoon olive oil
  • Salt and Pepper


  1. Start by cutting your chicken breasts in half through the middle, so you have 4 chicken breast halves
  2. Spread the top side of each chicken breast half with 1/2 teaspoon of pesto and a little salt and pepper
  3. Heat 1 tablespoon olive oil in a pan over medium heat
  4. When the pan is hot, place your 4 chicken breast halves pesto side down in the pan
  5. Spread another 1/2 teaspoon of pesto onto the other side of the chicken breast halves while they are in the pan
  6. Sprinkle on a little more salt and pepper
  7. Cook your chicken until it is brown on each side and cooked through
  8. Remove from pan and let rest for a few minutes
  9. Cut the chicken breast halves into small cubes and place in a medium sized bowl
  10. Add in 1/4 cup Greek yogurt and 2 teaspoons of pesto
  11. Stir the mixture together and season to taste
  12. Cut your pita rounds in half and place in the microwave for 5-10 seconds
  13. Carefully pull each one apart, making a “pocket” out of each pita half
  14. Set your broiler on high and let it heat up for a few minutes
  15. Place the pita rounds in the oven underneath the broiler for 1 minute per side
  16. Slice 1/4 of a red onion
  17. For the lemon pesto yogurt sauce:
  18. Spoon 1/2 cup of Greek yogurt into a bowl and add 1/2 tablespoon of pesto and 1 tablespoon of lemon juice
  19. Stir together
  20. Assemble the pita sandwiches
  21. Start with adding 1 tablespoon of the lemon pesto yogurt sauce onto each half of the pita pocket
  22. There should be 2 tablespoons of the yogurt sauce inside each pita half
  23. Next, spoon about half a cup of the chicken salad into each pita pocket, and press it down against one side
  24. Stuff in 1/4-1/2 cup of arugula on top of the chicken salad
  25. Top with sliced red onion