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Healthy Chicken Salad and Whole Wheat Pita

I have eaten this every day for lunch for the past week, it’s so yummy!  This is a low calorie meal and is the perfect portion size leaving you satisfied and full, plus its so easy to whip up.

Ingredients:
2oz Shredded Chicken
Chopped Veggies (I do peppers, cucumbers, spinach, celery…whatever I have on hand.  I also like to add a few halved grapes)
1/2 T Mayo with Olive Oil
1/2 T Low Fat Sour Cream
1/2 Whole Wheat Pita (read about these HERE)
Olive Oil

*I always have shredded chicken in my fridge.  Usually on Sunday or Monday I cook a crockpot full of chicken.  I put in 5 or 6 frozen chicken breasts, sprinkle some lemon pepper on, then let cook on low all day.  I shred it and let it soak in it’s juice for another hour, then I put it in a tupperware and it lasts me all week. (I use it in casseroles, salads, sandwiches, pizzas, etc.)

Preheat oven to 350 deg.  Coat your pita with a little olive oil, then sprinkle salt on the top (sea salt tastes best).  When oven is ready, put in your pita directly on the rack and let cook about 8 minutes or until brown and crispy.  Take your 2oz of chicken and add your mayo and sour cream.  Mix well.  Add your veggies next.  I just add however much I think it needs.  Obviously, if you’re doing a lot of veggies, you only need a little of each.  Serve next to or on your pita and enjoy!

For more healthy recipes and tips visit my 7-day meal plan HERE.

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Hey, I'm Kami!

Welcome to the blog

Wife to my Jr. High sweetheart, mother to three daughters. I have always loved being social and staying connected with other people who have similar interests to me. I started a blog back in 2010 and have been in the social networking scene since then. I love meeting new people and helping them feel confident, and see their own beauty.

Healthy Chicken Salad and Whole Wheat Pita

I have eaten this every day for lunch for the past week, it’s so yummy!  This is a low calorie meal and is the perfect portion size leaving you satisfied and full, plus its so easy to whip up.

Ingredients:
2oz Shredded Chicken
Chopped Veggies (I do peppers, cucumbers, spinach, celery…whatever I have on hand.  I also like to add a few halved grapes)
1/2 T Mayo with Olive Oil
1/2 T Low Fat Sour Cream
1/2 Whole Wheat Pita (read about these HERE)
Olive Oil

*I always have shredded chicken in my fridge.  Usually on Sunday or Monday I cook a crockpot full of chicken.  I put in 5 or 6 frozen chicken breasts, sprinkle some lemon pepper on, then let cook on low all day.  I shred it and let it soak in it’s juice for another hour, then I put it in a tupperware and it lasts me all week. (I use it in casseroles, salads, sandwiches, pizzas, etc.)

Preheat oven to 350 deg.  Coat your pita with a little olive oil, then sprinkle salt on the top (sea salt tastes best).  When oven is ready, put in your pita directly on the rack and let cook about 8 minutes or until brown and crispy.  Take your 2oz of chicken and add your mayo and sour cream.  Mix well.  Add your veggies next.  I just add however much I think it needs.  Obviously, if you’re doing a lot of veggies, you only need a little of each.  Serve next to or on your pita and enjoy!

For more healthy recipes and tips visit my 7-day meal plan HERE.

3 comments
Add a comment...

Your email is never published or shared. Required fields are marked *

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