Try this Skillet Chicken Salad Pitas recipe, or contribute your own.
Suggest a better descriptionIn resealable plastic bag set in shallow dish, combine 1/3 cup cilantro, chili sauce, 2 tablespoons lime juice, garlic, oil, and salt. Add chicken. Seal bag; turn to coat. Marinate, refrigerated, 1 hour.
Heat 12-inch skillet over medium-high heat. Add chicken mixture half at a time, and cook 3 minutes per batch, stirring occasionally. Return all chicken to skillet. Add sweet pepper; continue cooking 5 minutes more or until chicken is no longer pink, stirring occasionally. Using a slotted spoon transfer chicken mixture to large bowl. Cover; refrigerate 1 to 8 hours.
For dressing, in bowl combine mayonnaise, 1/2 cup cilantro, and 2 tablespoons lime juice. To serve, top each pita with a lettuce leaf. Spoon chicken mixture on half of each pita (if necessary, drain excess liquid from chicken). Drizzle with dressing.
To Tote: Toss chicken mixture with dressing. Place in airtight container in a cooler. Assemble just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (205g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 319 | ||
Calories from Fat: 78 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 461.7mg | 16 % | |
Potassium 408.9mg | 11 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 26.1g | ||
Protein 30.5g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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