Peach-Basil Chicken Salad Pita Packs

Summer peaches and fresh basil turn everyday chicken salad into something bright and unexpected. Tucked into whole-wheat pita pockets with a honey-kissed yogurt dressing, these packs stay cool, juicy, and lunchbox-ready.

Serves 4 · 18 min prep · 2 min cook

Estimate for one serving

• 410 cal
• 36g protein
• 38g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1In a large bowl combine the Greek yogurt, mayonnaise, lemon juice, honey, salt, and pepper. Whisk until smooth and lightly sweet-tart.
2. 2Add the diced chicken, diced peaches, celery, and most of the chopped basil. Fold gently so the peaches stay intact and everything is evenly coated; the mixture should look creamy and speckled with green.
3. 3Taste and adjust lemon or salt; the peaches should pop against the savory chicken. Chill the salad 15 minutes if time allows so flavors marry.
4. 4Warm the pita pockets briefly in a dry skillet over medium heat 30 seconds per side or wrap in a damp towel and microwave 20 seconds so they open easily without tearing.
5. 5Split each pita and line both halves with a butter lettuce leaf to create a moisture barrier.
6. 6Spoon the peach-chicken salad generously into each half. Sprinkle the remaining basil and the toasted almonds over the filling.
7. 7Wrap each stuffed pita in parchment or tuck into a lunch container. Keep cold until ready to eat.
8. 8Serve within a day for peak peach texture; the sweet fruit, herbal basil, and crunchy almonds make a light but filling midday sandwich that feels peak August.