Honeycrisp Apple Chicken Salad Pita Pockets

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 3 cups shredded rotisserie chicken meat
• 2 medium Honeycrisp apples
• 3 celery stalks
• 1/4 cup finely diced red onion
• 3/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1/3 cup chopped toasted walnuts
• 2 tbsp chopped fresh dill
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 whole-wheat pita pockets
• 8 butter lettuce leaves

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces, discarding skin and bones, and place in a large mixing bowl. Pat the meat dry with a paper towel so the dressing clings better.
2. 2Core the Honeycrisp apples and cut them into small dice, leaving the skin on for color and crunch. Immediately toss the apple pieces with half the lemon juice to keep them bright.
3. 3Thinly slice the celery on the bias and finely dice the red onion. Add both to the chicken along with the dressed apples, toasted walnuts, and chopped dill.
4. 4In a small bowl whisk together the Greek yogurt, mayonnaise, Dijon, remaining lemon juice, salt, and pepper until smooth and creamy. Pour the dressing over the chicken mixture.
5. 5Fold everything together gently until every piece is coated; the salad should look glossy but not soupy. Taste and add a pinch more salt if needed. Cover and chill at least 15 minutes so the flavors marry.
6. 6Warm the pita pockets briefly in a dry skillet or toaster oven just until pliable, about 30 seconds per side. Open each pocket carefully without tearing.
7. 7Line each pita with two butter lettuce leaves to create a moisture barrier, then generously stuff with the apple chicken salad, packing it in so it holds together for lunch boxes.
8. 8Serve immediately or wrap individually in parchment for grab-and-go work or school lunches; keep chilled up to 3 days and add a squeeze of lemon just before eating if desired.