Another December dining solution taken care of! The recipe called for chopped cooked chicken, toasted pecans, green onions, and cilantro. Red-pepper jelly gave it a delightful kick.
The recipe was called “Chicken Salad Pitas”, but I served it on some wheat sandwich slims and sliced an avocado as garnish. Best to follow what the recipe says and let it chill for 4 hours, but in my haste I skipped the “chill” step and spread it on the sandwich buns immediately. Excellent!
Red-Pepper Chicken Salad
1/2 cup mayonnaise
1/3 cup red-pepper jelly
1/4 cup minced green onions
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
1/4 teaspoon ground red pepper
2 cups finely chopped cooked chicken
1/2 cup finely chopped celery
1/2 cup finely chopped toasted pecans
salt (or salt substitute) and freshly ground black pepper to taste
24 mini pita pockets, halved (I used sandwich slims bread)
1 bunch fresh watercress
In a large bowl whisk together the first 6 ingredients; stir in chicken and next 2 ingredients until blended. Season with salt and pepper to taste. Cover and chill 4 hours. Fill pitas with watercress and chicken salad. Serve immediately. Makes 4 dozen mini pitas. (Source: Southern Living December 2012; featured as Chicken Salad Pitas)