Chicken Salad-Stuffed Pitas. What's Your Favorite Pita Filling?

by on ‎01-24-2014 03:14 PM


Hi, foodies…

Are you getting excited for our Cooking on Q, Winter Edition this Sunday? It’s an entire day devoted to the things we love most—yummy food and great cookware! All month we’ve been focused on healthier eating, and Sunday will bring you even more ways to create enjoyable, good-for-you meals with products that make cooking light a breeze. While you’re watching, be sure to check out our new Culinary Corner. You can find everything from tasty recipes, cookware from our top celebrity chefs, and even a new section focused on seasonal produce!

One tool that I find indispensable for healthy cooking is a pressure cooker. They lock in moisture so that you never have to worry about adding extra butter or oil to keep your food juicy. The benefits of cooking with this electric wonder are endless, and it could be simpler. Emeril will be with us on Sunday showing us some of his favorite pressure cooker recipes. To get you ready, I have a new video that shows you exactly how to use it, so there’s no reason not to dive right into this technique! Watch me make my Pressure Cooker Beef and Rice, and see for yourself how safe and easy it is.

Helpful kitchen tools and high-quality recipes are essential for eating better, but sometimes the advice of a professional is what you need to push yourself just a little harder. Over the month of January, we’ve heard so many great tips from registered Dietician, Jenna, on how to stay on track when making healthy changes. Today, she’s giving a pep talk to those of us who crave lunchtime comfort in the cafeteria.

For those of us with a cafeteria in our workplace, the temptations can be huge! Stressful days often lead to emotional eating. Try to cue in on foods that will help you feel better in a healthy way rather than succumbing to greasy, heavy, or overly sweet foods.  Selecting something healthy can lead to a great feeling of self-accomplishment. Let’s say you’re stressed, had a crazy morning— that meeting was awful, and your co-worker snaps her gum too much and all you want is a hugfrom food. Instead of putting lasagna, bread & butter, or pie on your plate, try to lift yourself up and focus on what’s best for you. If a salad sounds too “blah” and the desire for bread still lingers, take components of a salad and STUFF-IT into a wrap! Place some spinach, feta, tomatoes, balsamic, and sunflower seeds into a wrap and grab some fruit. If you want something salty, then grab the small bag of chips. It’s better than a whole plate of higher fat, slow-you-down options. When it comes to a healthy diet, it is all about balance. You’ll leave the lunch table knowing you did something to make yourself healthier. Give yourself a pat on the back and take on that next meeting with confidence!

It’s so true, that “comfort food” can mean so many things. If you’re trying to eat better, eating something you know is good for your body can be truly comforting! But as Jenna says, it’s all about balance—not self-deprivation. Today I’ve got a recipe for you that works so well if you crave chicken salad sandwiches. My Chicken Salad-Stuffed Pita is creamy, tangy, and bursting with flavor, but is a healthier option than the mayonnaise-based original.  Avocado helps to add moisture, and lime juice, red onion, and Ranch dressing make this a must-try version of chicken salad. Here’s the recipe:

Chicken-Salad Stuffed Pitas

Serves 6

This recipe is prepared using the Genius 6-Cup Smart Slicer (K40183).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


1 avocado, finely diced

1 tsp lime juice

1 whole rotisserie chicken

1/2 cup red onion, finely diced

1/2 tsp salt

1/4 tsp black pepper

3/4 cup Ranch dressing

24 slices tomato (about 3–4 tomatoes)

3 cups lettuce, shredded

6 pita, cut in half


1. Place the diced avocado and the lime juice in a medium-size bowl and gently toss to incorporate.

2. Remove and discard all of the skin from the rotisserie chicken. Pull the chicken meat away from the bones and shred. Place the meat into the bowl with the avocado and discard the bones.

3. Add the red onion, salt, black pepper, and Ranch dressing to the bowl with the avocado-chicken mixture and fold all of the ingredients together.

4. Place two slices of tomato and 1/4 cup lettuce into each half of the pita. Then stuff each pita with 1/4 cup of the chicken salad.

This would make a perfect packed lunch to help you avoid the allure of the cafeteria, and you could even add a whole wheat pita to up the nutritional value even more! Pitas are just meant to be stuffed, and go with so many things. Your blog question today is: What’s your favorite filling for pita? Do you go more traditional with hummus or falafel? How about turkey and cheese? And what about the Chicken of the Sea—tuna salad? Let me know your favorite way to STUFF a pita!

See you Sunday!

Keep it Flavorful,