Did you know that chicken salad has been around since 1863? It has been a fundamental recipe for 150 years. It’s a great, cost-effective way to use up leftover chicken, and it’s one of those wonderful staples.
With summer just around the corner, moist chicken with crisp fresh fruits and veggies is a healthy, decadent treat. Served with fresh fruit on the side and Parmesan cheese shavings, this light and creamy recipe is sure to please.
Replacing the high-fat regular mayonnaise with a low-fat olive oil version makes this recipe a light, heart-friendly meal.
If you don’t have a lot of time to make a quick meal, this recipe takes no more than 10 minutes to prepare and can be refrigerated in an airtight container.
Most of us like to go out for lunch during the work week; It’s a great way to take a break from the hustle and bustle, but it’s expensive On average, a single meal can cost between $ 5 and $ 10 per day, or between $ 30 and $ 50 per week.
This recipe, which uses leftover chicken, costs $ 1.43 per day or $ 8.78 per week, yielding a weekly savings of approximately $ 21.22 – $ 41.22. Who doesn’t love saving money?
Below, for your convenience, you will find a shopping list of the items you will need to create this plate.
Shopping list
- Leftover roast chicken
- 1 apple
- Carrots
- Celery
- Olive oil mayo
- Pita bread halves
- Cucumber slices
- Baby spinach leaves
- Salt
- Pepper
- Mixing bowl
Chicken and Apple Pita Salad Recipe
Servings: 12 (1/4 cup salad, 1/2 pita)
202 Calories 7.7 g fat
Ingredients:
- (3) pounds of leftover rotisserie chicken
- 1 apple peeled, cored and cubed.
- 5 celery stalks, sliced
- 1/2 cup of olive oil mayonnaise
- Salt
- Pepper
- 12 pita halves
- Baby spinach
- 5 carrots, grated
- 1 cucumber sliced
Addresses:
- Cut the leftover chicken into cubes and place them in a bowl.
- Add the chopped celery and apple. Mix lightly.
- Add 1/2 cup of mayonnaise in parts to your liking. Mix.
- Salt and pepper to taste.
- Cool.
- Place a small amount of grated carrots in the bottom of the pita.
- Next, gently add the young spinach leaves to the side.
- Add 1/4 cup of chicken salad.
- Place the cucumber slices on the opposite side.
- Garnish with fresh Parmesan.
For variations, add grapes, sliced walnuts or almonds, and cooked egg whites. In addition, you can serve the salad on lettuce leaves or in a wrap.