Lunchbox Series: Chicken Salad Pita Sandwich



I’ve used this chicken salad recipe for my lunches several times- it’s easy to make and nice because it doesn’t require any heating, but is more than just a salad. I found the best way to keep the pita bread as fresh as possible was to bring the salad in a separate container (and the pita in a small bag), and then place it inside the pita right before actually eating it.

Chicken Salad Pita Sandwiches
Makes 4-6 pita sandwiches

  • 1/3 cup plain low fat (or nonfat) greek yogurt
  • 1/3 cup mayonnaise
  • 1/2 teaspoon sea salt
  • pinch of black pepper
  • 3/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1.5 tablespoons apple cider vinegar
  • 1.5 tablespoons lemon juice
  • 1 pound chicken, cooked and diced (see recipe below)
  • 3 celery stalks, sliced thinly
  • 1/2 cup shredded carrot
  • 1/4 cup raisins

Place yogurt, mayo, sea salt, pepper cumin, cinnamon, paprika, apple cider vinegar, and lemon juice in a small bowl. Whisk until thoroughly combined. Place chicken, celery, carrot, and raisins in a large bowl, and then toss in the yogurt-mayo sauce.

Serve with pita bread and lettuce.


Simply Roasted Chicken

  • 1 pound chicken
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons fresh lemon juice

Whisk olive oil, salt, pepper, and lemon juice together. Marinate chicken in oil/lemon mixture for at least 1 hour or overnight. Bake at 425 for 20 minutes. Let cool before cutting.

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