Avocado Chicken Salad Stuffed Pita
A creamy, protein-packed chicken salad made with avocado and Greek yogurt, perfect for stuffing into pita pockets. Its flavors improve when made ahead, making it an ideal make-ahead lunch that is both convenient and delicious.
- Prep Time: 15min
- Cook Time: 0min
- Total Time: 15min
- Yield: 4 stuffed pita halves 1x
- Category: lunch
- Method: no-cook
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1 large ripe avocado, pitted and mashed
- 1/3 cup plain Greek yogurt
- 1/4 cup finely diced red onion
- 1/3 cup diced cucumber
- 1/4 cup chopped fresh cilantro or dill
- 2 tablespoons fresh lime or lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 whole wheat or regular pita pockets
- For serving: lettuce leaves, sliced tomato, extra cucumber
Instructions
- In a medium bowl, combine mashed avocado, Greek yogurt, lime juice, Dijon mustard, garlic powder, salt, and pepper. Stir until smooth.
- Add shredded chicken, red onion, cucumber, and fresh herbs to the bowl. Gently fold until chicken is evenly coated.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- For best flavor, cover and refrigerate salad for at least 30 minutes or overnight.
- Lightly warm pita pockets if desired. Cut in half and open pockets.
- Line each pita half with a lettuce leaf. Generously stuff with chilled avocado chicken salad. Add tomato or cucumber slices if using. Serve immediately.
Notes
For optimal flavor, prepare the salad a day ahead. Store leftover salad in an airtight container in the fridge for up to 3 days. Stir before using if avocado has slightly browned on top. Do not stuff pitas until ready to eat to prevent sogginess.
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 25
- Cholesterol: 60