Creamy Chopped Chicken Salad Stuffed Pitas
Ingredients
Chicken:
- 4 chicken breasts
- 1 tbs olive oil
- 1 tsp each paprika, garlic powder + onion powder
Salad:
- 2 small avocados, halved + divided
- 4 soft boiled eggs, divided
- 8 oz pearl fresh mozzarella balls, divided
- 1 cup kalamata olives, divided
- 4 oz sun dried tomatoes, divided
- 3/4 cup kewpie mayo, divided
- 3 tbs Sriracha sauce, divided
- 1 bunch fresh dill, divided
- 3 tbs sesame seeds, divided
- 4 pocket pitas
Instructions
Chicken:
- Slice your chicken breasts into 3 strips. Pat dry and season with salt, paprika, garlic powder and onion powder. Toss to coat all.
- Preheat your pan with the oil on medium high. Once hot, add in the chicken strips and cook on until cooked through to 165℉ internal temperature.
Salad:
- I prepare each salad individually, on the cutting board, as follows:
- Add 3 strips chicken to a cutting board first followup by 1 egg, 1/2 avocado, 6 mozzarella balls, 1/4 cup olives, 3-4 strips sun dried tomaotoes, 3 tbs mayo, 2 tsp Sriracha, 2 tsp sesame seeds, tiny bunch of dill. Chop all this up together with a wide knife (if you like it creamier, add a little more mayo) and transfer to your slice opened pita to stuff. Enjoy!
Notes
SOFT BOILED EGGS: Place your eggs in a small pot and cover with cool water. Bring water to a boil and then lower the heat to medium low and simmer for 3 minutes. Remove the eggs from the pot and place them in cold water. When cool enough to handle, remove the shells under running water (it's easier for the shell to come off this way).