Recipe: Pesto Chicken Salad Pitas
Prep time: 
Total time: 
Serves: 4 servings
This recipe keeps the creaminess of traditional chicken salad, but substitutes Greek yogurt for mayonnaise, cutting fat and calories. Pesto gives it a punch of flavor.
  • ¼ cup plain non-fat Greek yogurt
  • 3 tablespoons prepared pesto
  • 1 tablespoon lemon juice
  • ⅛ teaspoon pepper
  • 2 cups chopped, cooked chicken
  • ½ cup grated carrot (about 1 medium carrot)
  • 4 mini whole-wheat pita rounds, split in half
  • 1 cup baby spinach leaves
  1. Combine yogurt, pesto, lemon juice and pepper in a medium bowl. Whisk until well blended.
  2. Add chicken and carrots. Stir to combine.
  3. Stuff each pita evenly with spinach leaves and chicken mixture.
  4. Add in other vegetables, if desired.
To reduce sodium, use chicken that you've baked, boiled or grilled in place of store-bought rotisserie chicken or canned chicken.
Nutrition Information
Serving size: 1 stuffed pita Calories: 259 Fat: 9 grams Saturated fat: 2 grams Carbohydrates: 19 grams Sugar: 2 grams Sodium: 542 milligrams Fiber: 3 grams Protein: 27 grams
Recipe by My Southern Health at