You know summer’s in full swing when the flowers are in bloom and the kids are running through the sprinklers to keep cool. It’s also the perfect time to shut down the oven and whip up a cool summer salad for dinner.
The past two days I’ve done recipes with chicken, so of course I have tons left over. And what better way to make use of all the extra chicken than with a delicious salad? Since summer’s finally here, the nights are much warmer than they used to be, and the last thing I want to do is cook over a hot stove. I’d much rather whip up something cool, delicious and quick. Nothing’s faster than cold chicken, mayonnaise and some dried fruit. Nothing’s better, either.
Chicken Salad Pitas
- 2 cups cooked chicken, cut into 1/2 inch cubes
- 1/4 cup ranch dressing
- 1/4 cup Miracle Whip
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 2 scallions, chopped
- 4 pitas
- In a large bowl mix together the chicken, dressing, Miracle Whip, almonds, cranberries, and scallions. Cover and refrigerate for at least an hour.
- To serve, cut each pita in half. Spoon chicken mixture into each pita half and serve.
>>More Tonight’s Dinner Recipes
Other chicken Salad Recipes
Buffalo chicken salad
Chicken salad with cucumber and melon
Pineapple nut chicken salad
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