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Chicken salad filled pitta pockets

Preparation: 5 mins

Cooking: 20 mins

Serves 4, costs under £5.00


  • 1 Lettuce (240g)
  • 4 Chicken Breasts (400g) (or use cooked chicken)
  • 2 Tomatoes (170g) (medium sized)
  • 16 Slices Cucumber (96g)
  • ½ Red Pepper (80g)
  • 4 Pitta Breads (380g) (wholemeal)
  • 4 Tablespoons Fat Free Salad Dressing (120ml)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. If using raw chicken breasts place them in a pan with enough water to cover and bring to the boil. After 15- 20 minutes, drain the water and cool
  2. Wash the vegetables and shred the lettuce and slice the tomatoes, pepper and cucumber. Mix them together in a bowl with the dressing
  3. Once all the vegetables are well drained, thoroughly mix together then add dressing and mix throughly again
  4. Toast the pitta breads under the grill or in a toaster. Meanwhile cut the chicken into strips and add to the salad
  5. Slice the pittas to open them like a pocket and divide the mixture between them

Nutritional Information