Greek Yogurt Chicken Salad Pitas

Ingredients

• 3 cups cooked chicken breast, diced or shredded
• 3/4 cup plain Greek yogurt
• 1/2 cup English cucumber, finely diced
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• to taste kosher salt and black pepper
• 4 whole wheat pitas, halved
• 2 cups romaine or baby spinach

Instructions

1. In a large bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, dill, garlic powder, 1/2 teaspoon salt, and several grinds of black pepper until smooth and creamy.
2. Fold in the chicken, cucumber, celery, and red onion. Stir gently until every piece is coated, then taste and adjust with more lemon, salt, or pepper as needed.
3. Let the chicken salad rest for 10 minutes in the refrigerator if you have time; this helps the vegetables season the yogurt dressing and keeps the pitas from tasting flat.
4. Warm the pita halves for 20–30 seconds or lightly toast them so they open without tearing. Line each pita with romaine or spinach to create a moisture barrier.
5. Spoon the chicken salad into the pitas and serve immediately. For meal prep, store the filling separately and stuff the pitas right before eating.

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