Chicken Salad Pita Pockets

American Entrée
10 min.
4 Servings
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  • 2 (9 oz.) pkg. Perdue Short Cuts carved chicken breast original roasted
  • 3 stalks celery
  • ¼ cup French's classic yellow mustard
  • 1 cup Hellmann's real mayonnaise
  • 1 head Boston lettuce
  • 6 Giant Eagle kosher dill spears – fresh pack
  • 4 pc. Aladdin Bakers pita bread
  • ½ pkg. Giant Eagle real bacon pieces


  Prep Time: 10 min.

Dice chicken and celery, and combine with mustard and mayonnaise. Separate the lettuce into leaves, then wash and dry. Slice 2 of the pickle spears into thin wedges.

Heat the pita bread in toaster or oven for 1 minute.

Cut pita in half and line the inside with lettuce leaves. Fill with the chicken salad and top with the sliced pickles and bacon pieces. Serve with remaining pickle spears.

Approximate Nutritional Information (Per serving): Calories 680, Fat 47g, Sat. Fat 7g, Trans Fat 0g, Cholesterol 115mg, Sodium 1880mg, Total Carbohydrate 28g, Fiber 1g, Sugars 2g, Protein 38g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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