Skip to main content
Epicurious
Cookbooks

Crunchy Chicken Salad Stuffed Pita

By Nancy Rones

3.8

(2)

This sammie-side combo fulfills all your midday-meal needs.

DON'T LIKE IT? SWAP IT

Play with these ingredient swaps for boredom protection. Instead of…

A pita = 10-inch whole-wheat tortilla; 3/4 cup quinoa; 1 cup brown rice

Chicken = 3 ounces turkey bacon; 1/3 cup tofu cubes; 3/4 cup nonfat Greek yogurt; 1/3 cup shelled edamame

Our veg combo = 3/4 cup diced zucchini, carrots or any vegetable

An apple = 1 pear; 1 banana; 1 1/4 cup mixed berries; 1 orange

Walnuts = 2 tablespoons any seed or nut; 1 tablespoon almond or peanut butter

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.