Before developing my egg sensitivity I used to love the chicken salad sandwiches my mom made my family! Now I know there’s vegan mayo out there, but I’m just not sure about them… Anybody try them? If you know a great one, please share with me! I decided to use one of my favorite homemade sauces to put a twist on the classic chicken salad sandwich.
Now, I don’t know about you but I enjoy sandwiches way more when they’re served in pita pockets, bagels, or tortillas. My favorite way to enjoy this honey mustard chicken with veggies is stuffed into a pita pocket, but my husband thinks they would be just as tasty wrapped in a tortilla.
This recipe is quick and easy, especially if you have leftover cooked chicken. It’s also a great fridge-raid recipe, as you could switch out the veggies I use for what you have sitting around.
Honey Mustard Chicken Pita Pockets
1 pound boneless skinless chicken, cooked and chopped
2 celery stalks, chopped
1 bell pepper, chopped
1/4 onion, chopped
Salt and pepper, to taste
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1. Place cooked and chopped chicken in a medium-large bowl. Mix in chopped celery, bell pepper, salt, and pepper.
2. In a separate bowl whisk sauce together, taste and adjust seasoning if needed.
3. Pour over chicken and vegetable mixture. Mix until combined.
4. To serve, lightly toast a pita pocket then stuff with honey mustard chicken.
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