Chicken salad becomes a sandwich when stuffed into whole wheat pita with lettuce leaves and tomatoes. It’s equally good served simply on lettuce leaves or stuffed into a hollowed out large tomato for a lower carb option. For more lemon flavor, use the zest too. If dill is not your favorite herb, use fresh thyme or mint. Enjoy as an open-face sandwich on gluten-free bread or rolled into a brown rice tortilla as a wrap.
3cupschopped cooked chicken breastabout 1 pound
4celery ribschopped fine
4tablespoonsfinely chopped red onion
1 tablespoonfresh chopped dill leavesthyme or mint work too
4tablespoonsVegenaiseor healthy mayonnaise
A few squeezes of fresh lemon juice
Salt and pepperlemon pepper works great too, to taste
2largewhole wheat pitassliced in half
Red lettuce leaves
In a medium bowl, gently mix chicken, celery, onion, dill, mayonnaise, lemon juice, salt and pepper together. Fill each pita half with lettuce leaf, a slice or two of tomato (if using), then a quarter of the chicken salad.
If you don't eat wheat, are gluten-free or grain-free, pile the lemon chicken salad into crisp butter lettuce leaves or stuff into a large hollowed out tomato.
Recipe from Chef Sally Cameron of AFoodCentricLife.com