Asian chicken salad pita is a delicious and healthy meal that is perfect for lunch or dinner. It is made with a combination of cooked chicken, fresh vegetables, and a flavorful Asian-inspired dressing. The pita bread adds a satisfying crunch and helps to hold all of the ingredients together. This dish is also very versatile, and you can easily customize it to your own taste preferences. Whether you are looking for a quick and easy meal or a more elaborate dish, there is sure to be an Asian chicken salad pita recipe that is perfect for you.
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CHICKEN SALAD PITAS
These easy Chicken Salad Pitas make for a perfect light lunch on a warm day! It takes your usual classic chicken salad recipe up a notch!
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 15m
Number Of Ingredients 13
Steps:
- Combine mayonnaise, cooked chicken, celery, sweet onion, grapes, walnuts, lemon juice, Dijon mustard, fine sea salt and white pepper in a large mixing bowl. Stir to combine.
- Stuff 1 piece of lettuce and a tomato slice into each pita bread halve.
- Spoon in chicken salad.
- If you've tried this recipe, please come back and let us know how it was!
Nutrition Facts : Calories 403 kcal, Carbohydrate 35 g, Protein 7 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 643 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
GINGERY CHICKEN SALAD LETTUCE WRAPS
Poaching chicken with ginger, coriander and scallions and then tossing it in a chili-ginger dressing infuses it with tons of spicy, tangy, herbal flavor. Serving the salad in lettuce cups keeps it light and refreshing.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.
- Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
- Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
Nutrition Facts : Calories 375 calorie, Fat 16 grams, SaturatedFat 3 grams, Carbohydrate 14 grams, Fiber 4 grams, Protein 45 grams
CRUNCHY CHICKEN SALAD PITAS
This colorful chicken salad is ideal as a luncheon favorite or can be easily packed for a picnic. The combination of flavors is refreshing...one of our family's favorite summer entrees.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, cucumber, grapes, carrots and walnuts. Combine mayonnaise and ranch dressing. Pour over chicken mixture; toss to coat. , Line pita halves with lettuce; spoon about 1/2 cup chicken salad into each. Refrigerate until serving.
Nutrition Facts : Calories 612 calories, Fat 32g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 624mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 38g protein.
ASIAN CHICKEN PITAS
Everything that makes an egg roll great, without the deep-fat frying! I haven't tried this yet, just posting for safe keeping. **I've done a little research and think a great sauce may be the best accompiament I would suggest recipe #33113 by Bergy or recipe #89827 by Miraklegirl. Of course if you have a favorite sauce give that a try! Found on myrecipes web site
Provided by kittycatmom
Categories Lunch/Snacks
Time 20m
Yield 2 1/2 pitas, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a medium saucepan; add chicken stock to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Remove from liquid. Let chicken cool to touch. Chop chicken into bite-size pieces.
- Combine chicken, sprouts, water chestnuts,green onions, and garlic. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
- Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.
Nutrition Facts : Calories 251.2, Fat 4.4, SaturatedFat 0.8, Cholesterol 65.8, Sodium 517.2, Carbohydrate 22.5, Fiber 3.5, Sugar 2.7, Protein 30.9
CHICKEN PITA SALAD
I make this refreshing dish to take to family get-togethers. Its great Greek flavors and crispy chewiness guarantee it will be gone in a blink.-Catherine Slussler, Tomball, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Cut each pita bread into eight triangles; split in half. Place on a baking sheet. Bake at 350° for 10-12 minutes or until lightly toasted. , For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, oregano, garlic, lemon zest, sugar, salt and pepper. , In a large bowl, combine the chicken, garbanzo beans, cucumber, tomatoes and onion. Stir in pita triangles. Drizzle with dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Just before serving, sprinkle with cheese.
Nutrition Facts :
CHICKEN SALAD PITA SANDWICHES
Prep time is minimal thanks to leftover cooked chicken and bottled salad dressing. Just chill and serve!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- In small bowl, mix chicken, dressing, cucumber, tomato and cashews. Cover and refrigerate at least 30 minutes until chilled.
- Just before serving, spread insides of pita pockets with mayonnaise. Fill pockets with chicken mixture.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fat 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 12 g, TransFat 0 g
TROPICAL CHICKEN SALAD PITA POCKETS
Pineapple and chicken salad with a sweet dressing, served in a pita pocket for a cool bite in the hot weather.
Provided by DOJAGRAM
Categories Salad
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
- Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 48 g, Cholesterol 28.4 mg, Fat 19.3 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.1 g, Sodium 430.5 mg, Sugar 17.5 g
ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip
Provided by Hitomi Aihara
Categories Lunch
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine marinade ingredients.
- Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
- Fully cook chicken.
- Cut into cubes.
- In a mason jar, combine ingredients for the dressing. Shake and set aside.
- Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams
ASIAN CHICKEN AND PASTA SALAD
I found this recipe in Better Homes and Gardens magazine. It won in their prize tested recipe section. I make this all the time and people always ask for the recipe. I always improvise with this. Sometimes I add mangoes, cucumbers and/or romaine hearts. This is easy and tastes like you are a chef.
Provided by taylortwo
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the dressing ingredients until very well combined.
- Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
- Drain and let cool slightly and cut into bite size pieces.
- Cook pasta according to package directions.
- Drain and toss with 3 tablespoons of dressing.
- Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.
- Drizzle with remaining dressing.
Tips:
- Choose the right pita bread. For the best results, use a fresh, high-quality pita bread. You can find pita bread at most grocery stores or bakeries.
- Don't overstuff the pita. If you overstuff the pita, it will be difficult to eat and the ingredients will fall out. Aim to fill the pita with just enough ingredients so that it is full, but not overflowing.
- Use a variety of colors and textures. This will make your salad more visually appealing. For example, you could use red cabbage, green lettuce, orange carrots, and yellow bell peppers.
- Don't be afraid to experiment. There are many different ways to make an Asian chicken salad pita. Get creative and try different ingredients and flavors.
Conclusion:
Asian chicken salad pitas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and satisfying salad that is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give Asian chicken salad pitas a try.
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