Chicken, Broccoli and Dried Cranberry Pita Pockets

You’ll Need

  • ⅓ cup mayonnaise
  • 1 tsp grainy Dijon mustard
  • 3 stalks celery, diced
  • ½ cup dried cranberries
  • 1 cup chopped broccoli
  • 2 boneless, skinless chicken breasts, cooked and cut into one-inch chunks
  • Freshly ground pepper
  • 4 pita breads

Prep and Cook

  • Stir together the mayonnaise and mustard in a bowl.
  • Add the celery, dried cranberries and broccoli and combine.
  • Fold in the chicken and season with pepper, if desired.
  • Cut the pitas in half. Fill each pocket with half a cup of the chicken salad mixture.


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