Chicken and Arugula Pita Pockets

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This is Giada De Laurentiis' spin on chicken salad, using pesto to bind the chicken together. This is SCD safe as long as you omit the pitas and roast your own chicken.
Chicken Salad
2 whole-wheat pitas, halved and opened
1/4 cup mayonnaise
1 tsp lemon zest
1/2 cup Arugula Pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1/4-in pieces
8 cherry tomatoes, quartered
1 cup arugula
Arugula Pesto
2 cups packed arugula
1 clove garlic, peeled and halved
up to 1/2 cup olive oil
1/2 cup grated Parmesan
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1. For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
2. Preheat the oven to 300 degrees F.
3. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
4. In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
5. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
Yield: 4 servings
Dish   Sandwich/WrapMain Ingredient   Chicken
Style   PicnicCooking Time   15 to 30 minutes

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