Peach-Basil Chicken Salad Pita Packs with Fresh Corn

Summer peaches and sweet corn give classic chicken salad a bright picnic twist. Tucked into whole-wheat pitas with fresh basil and a light yogurt dressing, these packs stay crunchy and lunch-ready.

Serves 4 · 20 min prep

Estimate for one serving

• 420 cal
• 34g protein
• 42g carbs
• 12g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 2 1/2 cups cooked chicken breast, diced
• 1 1/2 cups ripe peaches, diced
• 1 cup fresh sweet corn kernels
• 1/2 cup celery, finely diced
• 1/3 cup fresh basil, chiffonade
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 whole-wheat pita pockets
• 8 butter lettuce leaves

Instructions

1. 1Dice the cooked chicken into small, even pieces and place them in a medium mixing bowl.
2. 2Pit and dice the ripe peaches so the pieces are roughly the same size as the chicken, then add them to the bowl.
3. 3Stir in the fresh corn kernels, finely diced celery, and basil chiffonade for color and herbal lift.
4. 4In a separate small bowl combine the Greek yogurt, mayonnaise, lemon juice, honey, salt, and pepper until smooth and lightly sweet-tart.
5. 5Pour the dressing over the chicken-peach mixture and fold gently until everything is evenly coated without crushing the fruit.
6. 6Taste and adjust salt or lemon so the salad tastes bright and balanced for a packed lunch.
7. 7Warm the pita pockets briefly if desired, then carefully open each one and line with butter lettuce leaves to keep the filling from sogging the bread.
8. 8Spoon the peach-basil chicken salad generously into each pita, dividing it evenly.
9. 9Wrap each stuffed pita in parchment or place in lunch containers; the salad can be made ahead and the pitas filled just before eating.
10. 10Serve chilled or cool for a light yet satisfying midday meal that uses the last peak peaches alongside sweet corn.