Peach-Basil Chicken Salad Pita Pockets

Ripe summer peaches and fragrant basil turn everyday chicken salad into something bright and unexpected. Shredded rotisserie chicken, toasted pecans, and a honey-lemon yogurt dressing tuck into whole-wheat pita pockets for a packable lunch that tastes like peak stone-fruit season.

Serves 4 · 20 min prep · 2 min cook

Estimate for one serving

• 445 cal
• 32g protein
• 38g carbs
• 18g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 3 cups rotisserie chicken, shredded
• 2 cups ripe peaches, diced
• 3/4 cup celery, fine dice
• 1/3 cup toasted pecans, chopped
• 1/3 cup fresh basil, chiffonade
• 1/2 cup plain Greek yogurt
• 2 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 whole-wheat pita pockets
• 8 butter lettuce leaves

Instructions

1. 1Shred the rotisserie chicken into a large bowl, removing any large pieces of skin or bone.
2. 2Dice the ripe peaches into ½-inch pieces and add them along with the celery and toasted pecans.
3. 3In a small bowl, stir together Greek yogurt, mayonnaise, lemon juice, honey, salt, and pepper until smooth and lightly sweet-tart.
4. 4Pour the dressing over the chicken mixture and fold gently so the peaches stay intact and everything is evenly coated.
5. 5Fold in the fresh basil at the last moment so it stays bright green and fragrant.
6. 6Warm the pita pockets briefly in a dry skillet over medium heat for 30–45 seconds per side until pliable, or wrap in a damp towel and microwave 20 seconds.
7. 7Open each pita carefully and line with a butter lettuce leaf to create a moisture barrier.
8. 8Stuff generously with the peach-basil chicken salad, dividing evenly among the four pitas.
9. 9Wrap tightly in parchment for lunch boxes or serve immediately; the juicy peaches and cool herbs make this feel like peak late-August in every bite.