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Karen's Skillet Chicken Salad Pitas
Nb persons: 0
Yield: 8.
Preparation time:
Total time:
Source:
| 1/3 cup | snipped cilantro |
| 1/4 cup | Asian sweet chili sauce |
| 2 T | lime juice |
| 1 T | minced garlic |
| 1 tsp | olive oil |
| 1/8 tsp | kosher salt |
| 2 lb | chicken breasts, 1" cubes |
| 1 lge | red pepper, bite-sized |
| 2/3 cup | mayo, lite |
| 1/2 cup | cilantro, (again) |
| 2 T | lime juice |
| 8 pitas | |
| 8 leaves | lettuce |
In resealable bag, combine 1/3 cup cilantro, chili sauce, 2 T lime juice, oil and salt.
Marinate in fridge1 hour.
Heat skillet. Cook chicken in 2 batches.
Add pepper and continue cooking 5 mins..
Transfer to a large bowl. Refrigerate 1-8 hours.
Dressing:
Combine mayo, 1/2 cup cilantro and 2 T lime juice.
Top each pita with lettuce leaf, chicken and dressing.
Makes 8.
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