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Quick Notes: Essentially, this is a no-frills chicken salad. The addition of grapes sounds weird, but it’s fucking phenomenal. You could sub out other bread for the pita pockets if you prefer. I rarely measure this recipe for a Chicken Salad Pita Pocket. Instead, I just kinda judge by the mixture as I make this. Feel free to add a little more or less of whatever you like.
Ingredients
- 8 chicken tenderloins, cooked (either bake at 350 for about 20 minutes, grill them in a skillet, or Instant Pot them. I've done all three, but have lately preferred Instant Pot out of convenience. Hell, you could even crock pot them if you have a fuckload of time on your hands between now and dinner time.)
- 1 package of pita pockets
- 4-5 stocks of celery, chopped
- 1/2 red onion, chopped
- 2-3 cups grapes, cut in half
- 3-4 tablespoons mayonnaise (If you prefer miracle whip, use that... then take your inglorious ass right the fuck out of here and never come back).
Instructions
- Add chicken, celery, onion, and grapes to a bowl. Stir together until well mixed.
- Add the mayonnaise, and salt lightly. Stir until everything is coated.
- Cut pita pocket in half. Gently separate each side using fingers to make a pocket. If you've purchased the wrong kind of pita bread, this is where you'll figure that out because not all pita breads will do this. Hopefully, you heeded my passive-aggressive italics in the ingredients list and bought the pockets.
- Fill the pockets generously with salad and serve.
Entertaining a crowd? This goes great with a side of Broccoli Salad or Instant Pot Potato Salad.
