Santa Fe Chicken Salad Pita Pocket

by ashez
Santa Fe Chicken Salad Pita Pocket

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.

Santa Fe Chicken Salad Pita Pocket

Santa Fe Chicken Salad Pita Pocket

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 20 calories 20 fat
Rating: 5.0/5
( 1 voted )

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

  1. Combine all sauce ingredients and refrigerate for at least 1 hour.
  2. 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.
  3. 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. 

Dig chicken salad? Give this more traditional Chicken Salad Pita Pocket a try.

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