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Quick Notes: You could also put this on any bread, I just like this Santa Fe Chicken Salad Pita Pocket because it stays put. It’s definitely got a bit of a bite, but it’s also got some sweetness and crunch to it that will definitely please. Feel free to garnish however you would normally garnish a sandwich.
Ingredients
- 1 package pita pockets
- 6-8 chicken tenderloins, cooked and shredded
- 7 oz canned black beans, drained and rinsed
- 7 oz canned corn
- 1/3 cup diced red onion
- 1 cup sliced jarred banana peppers
- 1/3 cup chopped cilantro
- 3 celery stalks, chopped
- -Southwest Sauce
- 1/2 cup mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1 teaspoon diced cilantro (feel free to measure with your heart)
- 1 teaspoon paprika
- 1/2 teaspoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground chipotle chili
- 1/2 teaspoon cayenne pepper
- pinch thyme
- pinch cumin
Instructions
- Combine all sauce ingredients and refrigerate for at least 1 hour.
- Throw everything else into a bowl, stir it up, and serve. It's best if it's left to sit for awhile cuz the flavors meld together so well, but serving immediately is just fine.
- Top as you would a sandwich. I put lettuce and tomatoes on mine and it was delicious, but it's just fine alone as well.Â
Dig chicken salad? Give this more traditional Chicken Salad Pita Pocket a try.
