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Broccoli Salad Chicken Pitas

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The creamiest, tangiest, and slightly elevated version of your classic broccoli salad tucked into a pita with all the good flavors and textures: these Broccoli Salad Chicken Pitas are the perfect summer sandwich.

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There’s truly nothing better than a summer sandwich. By the pool? Sandwich me. Packing lunch for the beach? You need a handheld. Any type of picnic? Enough said. A summer sandwich is always a good idea. Personally, some of my favorite handhelds to devour by the pool are wraps or pitas. They just always have been. Still, I’m not alwaaays craving the classic Greek pita situation. So, in thinking of ways to get more classic summer flavors into this plush flatbread, I instantly thought of broccoli salad…. But not just any old “grandma-esque” broccoli salad. No, with all the good modern flavors and a bit of chicken, these Broccoli Salad Chicken Pitas are truly the best fresh bite of summer. You have to try them!!

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the breakdown…

These Broccoli Salad Chicken Pitas are seriously so so easy. All you have to do is whip up a simple dressing, throw in your ingredients, and tuck everything into a pita. Delicious, easy, and freakin delicious. Start of by making your healthier broccoli salad dressing. I threw a few extra spices into the mix, but for the most part the only part that makes this dressing atypical is that I go with some Greek yogurt as opposed to mayonnaise. It’s just so much fresher! And instead of mixing cheddar into this salad, i through some nutritional yeast into the mix. With that, though, I go with the classic players of vinegar, olive oil, garlic, lemon juice, Dijon, salt, and pepper. It’s nothing crazy, but it’s so so good. Honestly, I use this dressing on just about everything!! It’s amazing.

Next, you want to throw all of your broccoli salad ingredients into that dressing. Start off with some chicken breasts. You can go with pre-cooked or you can cook your own. Likewise, shredded vs cubed is a personal opinion. Either way, it will be good. You could also leave the chicken out, or even sub it with salmon, tuna, or chickpeas. Go with your fav!

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the mix-ins…

Now, for the main player of this Broccoli Salad Chicken Pitas recipe, you’ve gotta throw in that broccoli. Make the pieces SUPER small — that’s my biggest tip. Oh, and you might want to blanch your broccoli too if you want it to be less tough. Just throw your broccoli into some boiling water for 1-2 minutes then drain it. Nothing crazy. With that, you want to mix in some red onion. White onion, scallions, or some shallot would also be tasty. Then, you’ve got to go in with some dried fruit. For this recipe, I chose dates. Really, though, any dried fruit works. Raisins, craisins, chopped figs, or golden raisins would all be great. Just don’t leave it out!! 

The last mix-in for these Broccoli Salad Chicken Pitas is the optional addition of some crumbled up bacon or pancetta. I keep this optional because I know it’s not everyone’s cup of tea, but I highly recommend trying it out in your broccoli salad. Personally, I took this as an opportunity to try mushroombacon” for the first time, and was pleasantly surprised! So, if you’re making this vegetarian (subbing the chicken too, of course), this is a great option!

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how to serve them up…

The final step of these Broccoli Salad Chicken Pitas is to stuff everything into a soft pita! I love a flatbread style pita or naan for this recipe, but a pita pocket will also work well. You could even make your own! Likewise, this salad would do well in a tortilla as more of a wrap, or even just plain with a fork (or maybe scooped up with pita chips??)…. In any case, it’s delicious. Other great additions would be sunflower seeds, cheddar cheese, a shredded apple, or any other classic fixings you would like! The world is your oyster with this one. Serve these up for an easy lunch, a fun picnic, as meal prep for the week, or even for a hot summer dinner. In any case, I know you will devour these!!

I hope you love these Broccoli Salad Chicken Pitas as much as I do! Let me know what you think in the comments below:)))

Broccoli Salad Chicken Pitas

Recipe by Annie PatrickCourse: Main Course, Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking timeminutes
Total time

20

minutes

The creamiest, tangiest, and slightly elevated version of your classic broccoli salad tucked into a pita with all the good flavors and textures: these Broccoli Salad Chicken Pitas are the perfect summer sandwich.

Ingredients

  • dressing:
  • 2 tbsp white wine vinegar

  • ¼ cup olive oil

  • ⅓ cup plain Greek yogurt (or mayonnaise)

  • 3 cloves garlic, finely diced

  • 1 lemon, juiced

  • 1 tbsp Dijon mustard

  • salt and pepper, to taste

  • mix-ins:
  • 2 cups chicken breasts, shredded or finely cubed

  • 1 large head broccoli, stems removed and finely diced*

  • ½ a large red onion, finely diced

  • 1 cup dates, finely diced (or raisins)

  • ⅓ cup slivered almonds, toasted

  • optional: ½ cup diced bacon or pancetta

  • assembly:
  • 6-8 soft pitas or naan, warmed

Instructions

  • In the bottom of a large bowl, whisk together all of the dressing ingredients until smooth. Then, toss in the salad mix-ins and combine.
  • Tuck a scoop of the salad into each each pita. Enjoy!

Notes

  • A drizzle of balsamic glaze over the top is also delicious!
  • If you would like a softer consistency, I recommend blanching your broccoli by throwing it into boiling water for 1-2 minutes ahead of time
  • You could also use a vegetarian bacon if you would like!
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