The pairing of chicken and avocado, enhanced with condiments and spices, is always delicious. Not only is it simple to assemble, but it’s also quite healthy. Enjoy it in sandwiches, alongside rice, in tortillas, or stuffed in pita bread! These avocado chicken salad pitas are as easy to prepare as they are satisfying to eat.
INGREDIENTS FOR AVOACADO CHICKEN SALAD PITAS
- Pita bread. For pita bread, both freshly cooked and refrigerated pitas work well. If using refrigerated pitas, thaw them at room temperature for a few minutes. You can then heat them briefly in a hot pan until they are warm and ready to serve.
- Chicken breast. For chicken breast, either boil it with water, garlic, salt, and rosemary until cooked, then shred or dice it. Alternatively, pan-fry seasoned chicken breast until golden brown and fully cooked, then slice or dice as desired. Substitute options include shredded tofu or seitan for a vegetarian twist on the dish.
- Avocados. Avocados serve as the binding ingredient in this salad, replacing mayo or yoghurt for a creamy texture.
- Chopped onions. Finely chop the onions to ensure they mix well with the other ingredients and distribute evenly throughout the salad.
- Finely chopped tomatoes.
- Chopped cilantro.
- Sesame seeds. Preferably roasted.
- Olive oil
- Lemon juice.
- Black pepper
MORE INGREDIENTS YOU CAN ADD TO AVOCADO CHICKEN SALAD.
- White beans.
- Boiled eggs.
- Handful of chopped fried bacon.
- Roasted nuts of choice.
- Shredded tofu.
- Cooked quinoa
Recipe Run-Through
Start with the chicken breast. Boil chicken in water with garlic, salt, and rosemary until cooked, then shred or dice it. Alternatively, pan-fry seasoned chicken breast until golden brown and fully cooked, then slice or dice as desired.
Mix shredded chicken, with avocado, Chopped onions, chopped cilantro, lemon juice, olive oil, chopped tomatoes, sesame seeds, mashed garlic from the boiled chicken salt. Mix until thoroughly combined.
Slice your pitas in half or partially on one side, then fill generously with the avocado chicken salad.
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AVOCADO CHICKEN SALAD PITAS
Course: Brunch, LunchDifficulty: Easy5
servings10
minutes30
minutesIngredients
8 medium pitas
2 chicken breast
1 large avocado / or two small avocados
1 onion
1 tomato
handful of cilantro
juice of one lemon
1 tsp olive oil
1/2 tsp black pepper
1 tsp sesame seeds
4 cloves of garlic
Directions
- To cook tender chicken breast, add the chicken, garlic cloves, rosemary leaves, and salt to a medium-sized pan with about 2 cups of water. Bring the water to a boil, then reduce the heat to a simmer and cover the pan. Let the chicken cook for 15-20 minutes until fully cooked and tender.
- Place the cooked chicken breast on a cutting board. Using two forks, shred the chicken by pulling the forks in opposite directions until the chicken is fully shredded into strips.
- In a bowl, mix shredded chicken, avocados, chopped onion, chopped cilantro or parsley, chopped tomato, sesame seeds,(garlic paste from the chicken broth) juice of lemon, oil, salt and black pepper.
- Slice your pitas in half or slightly at the top then generously fill with the chicken avocado salad
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