Classic Chicken Salad Pita Pockets

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 cup Celery
  • 3/4 tsp Dill weed
  • 1/8 tsp Garlic powder
  • 1 cup Red onion

• Refrigerated

  • 3 Eggs, large hard

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 Kangaroo whole wheat with honey pita pockets

Found on theblondcook.com

Description

Ingredients

• 1 tablespoon olive oil
• 1-1/2 pounds boneless, skinless chicken breasts, diced into small cubes
• ½ cup mayonnaise
• 1 cup chopped celery
• 1 cup chopped red onion
• 3 large hard-boiled eggs, chopped
• ¾ teaspoon dill weed
• ⅛ teaspoon garlic powder
• Salt and pepper, to taste
• Kangaroo Whole Wheat with Honey Pita Pockets

Directions

• Heat olive oil in a large skillet over medium high heat. Add chicken and cook, stirring constantly until chicken is cooked thoroughly and no longer pink (about 7-8 minutes). Drain off juices.
• In a large bowl, gently stir chicken with mayonnaise until thoroughly coated. Add celery, onion, boiled eggs, dill weed, garlic powder, salt and pepper. Stir until combined.
• Serve in pita pockets with lettuce and tomato, if desired.