These Chicken Salad Pitas are a must-try if you’re into clean eating! They contain yummy, healthy ingredients such as Greek yogurt, red grapes, sea salt and chicken tenderloins. This recipe is very easy-to-make and keeps in the fridge for up to 3 days.

Chicken Salad Pitas

• 1-1.5 lbs (about 8 pieces) cooked, skinless/boneless chicken breast tenderloins
• 1/2 cup celery, chopped
• 2-2 1/2 Tbsp. red onion, chopped
• 1/2 cup red seedless grapes, quartered
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/4 tsp. sea salt
• 1/2 cup Greek yogurt, plain
• Whole-wheat pita pockets
• Optional: Romaine lettuce leaves

Cook the chicken breast tenderloin pieces until tender and no longer pink, season to taste (if like). When done cooking, let completely cool.

While the chicken is cooling, chop up the celery and red onion. Wash and quarter the red grapes.

When the chicken tenderloins are done cooling, shred them up with a fork.

In a medium-large mixing bowl, put the chopped up celery and red onion, the quartered grapes and the seasonings (garlic powder, black pepper and sea salt), mix together.

Now add the shredded chicken to the bowl and mix together.

Add the Greek yogurt to the chicken mixture and mix well. If you want the mixture to be creamier just add more Greek yogurt.

Take your pita pocket and open it and spoon in some of the chicken salad and ENJOY.

*Optional: If you want you can first line the pita pocket with Romain lettuce leaves and then fill it with the chicken salad. You can also take a bunch of different lettuce leaves and put them on a plate and put a big scoop of the chicken salad on top of them and eat it like that.

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