Sonoma chicken salad pitas

Heather Disarro

Rate this Article:
Max 5 stars
My Rating

Sonoma chicken salad pitas are a fresh and addictive way to make lunch even more delicious. Chicken breast, grapes, onions and walnuts are tossed in a light dressing and stuffed into a perfect pita pocket.

sonoma chicken salad pitas

Sonoma chicken salad pitas

Serves 4-8


  • 2 boneless, skinless chicken breasts, baked or grilled
  • 1/2 cup red grapes, halved
  • 1 large stalk celery, chopped finely
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 8 whole pitas, halved


  1. Chop the chicken into bite-size pieces, or shred if desired.
  2. In a large bowl, combine the chicken, grapes, celery, cranberries and pecans, mixing to combine.
  3. In a smaller bowl, whisk together the vinegar, oil, honey, Dijon mustard, salt, onion powder and black pepper.
  4. Pour the dressing on top of the chicken mixture and toss to coat.
  5. When ready to serve, split the pitas into pockets and fill generously with the chicken salad mixture.

More pumped-up chicken salad recipes

Curried chicken salad
Chinese chicken salad
Sriracha chicken salad croissant sandwiches

Tags: , ,

Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.