Pesto Chicken Salad Pita Pockets
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 pita sandwiches 1x
- 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
- Start by cutting your chicken breasts in half through the middle, so you have 4 chicken breast halves
- Spread the top side of each chicken breast half with 1/2 teaspoon of pesto and a little salt and pepper
- Heat 1 tablespoon olive oil in a pan over medium heat
- When the pan is hot, place your 4 chicken breast halves pesto side down in the pan
- Spread another 1/2 teaspoon of pesto onto the other side of the chicken breast halves while they are in the pan
- Sprinkle on a little more salt and pepper
- Cook your chicken until it is brown on each side and cooked through
- Remove from pan and let rest for a few minutes
- Cut the chicken breast halves into small cubes and place in a medium sized bowl
- Add in 1/4 cup Greek yogurt and 2 teaspoons of pesto
- Stir the mixture together and season to taste
- Cut your pita rounds in half and place in the microwave for 5-10 seconds
- Carefully pull each one apart, making a “pocket” out of each pita half
- Set your broiler on high and let it heat up for a few minutes
- Place the pita rounds in the oven underneath the broiler for 1 minute per side
- Slice 1/4 of a red onion
- For the lemon pesto yogurt sauce:
- Spoon 1/2 cup of Greek yogurt into a bowl and add 1/2 tablespoon of pesto and 1 tablespoon of lemon juice
- Stir together
- Assemble the pita sandwiches
- Start with adding 1 tablespoon of the lemon pesto yogurt sauce onto each half of the pita pocket
- There should be 2 tablespoons of the yogurt sauce inside each pita half
- Next, spoon about half a cup of the chicken salad into each pita pocket, and press it down against one side
- Stuff in 1/4-1/2 cup of arugula on top of the chicken salad
- Top with sliced red onion